Mashed Not Potatoes Squash Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
• Bake in the preheated oven until squash is tender, about 1 hour.
• Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.

Steps:

• In a large pot, combine potatoes and squash; cover with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes and squash are easily pierced with the tip of a paring knife, about 20 minutes.
• Drain in a large colander; return potatoes and squash to the pot. Stir over medium heat until dry, 2 to 3 minutes. Remove from heat.
• In a small saucepan, melt butter over medium heat; add garlic, and cook until fragrant, about 2 minutes. Add half-and-half; bring to a simmer. Pour over potatoes and squash; season generously with salt and pepper. Mash with a potato masher until smooth and creamy. Serve immediately.

Steps:

• Boil zucchini, water and seasonings covered over medium high heat for 6 minutes. Uncover and boil for 6 minutes more. Strain zucchini to remove moisture.
• Puree in a food processor or mash and add pesto to taste.
• Wonderful now or reheats well.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not falling apart, 10 to 12 minutes. Drain and transfer to a large bowl.
• Add cooked squash, milk, butter, salt, and pepper; mix until combined. Serve hot.