Ingredients
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1 acorn squash, halved and seeded
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water as needed
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5 large white potatoes, diced
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2 tablespoons butter
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1 tablespoon Dijon mustard
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½ teaspoon dried dill weed
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salt and ground black pepper to taste
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½ cup milk, or as needed
Directions
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Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.
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Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
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Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.
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Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.
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Cook's Notes:
You can peel potatoes or leave skin on, as desired.
Substitute stone-ground mustard for the Dijon mustard, if desired.
Margarine can be used in place of butter.
Nutrition Facts (per serving)
210 | Calories |
5g | Fat |
40g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 210 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 3g | 14% |
Cholesterol 12mg | 4% |
Sodium 138mg | 6% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 5g | 18% |
Total Sugars 4g | |
Protein 5g | 10% |
Vitamin C 42mg | 47% |
Calcium 75mg | 6% |
Iron 2mg | 11% |
Potassium 1033mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.