I roast all the vegetables together - both for ease and to get a delicious caramelization going on before I mash 'em all up. - apartmentcooker —Erin McDowell
Test Kitchen Notes
Comfort food is definitely the category this hearty, homey side dish falls into. This dish captures the sweetness of the squash and the earthiness of the potatoes and bridges the two with fragrant caramelized onions and garlic. If you want a smooth puree like mash you will have to use an immersion blender or other blender of some sort, but if you like your mashes with some variation in texture (tasty onion chunks, for example) you can smash it up with a potato masher, like the cook's notes say. - fiveandspice —The Editors
butternut squash, peeled and cubed
yukon gold potatoes, peeled and cubed
onion, roughly chopped
cloves garlic, peeled
olive oil, as needed
salt and pepper, as needed
pinch ground ginger
In This Recipe
In a large bowl, toss the squash, potatoes, onion, and garlic cloves together. Drizzle generously with olive oil, and season with salt and pepper. Spread the vegetables into an even layer on a baking sheet and roast until tender and slightly caramelized, about 20-25 minutes.
Transfer the warm roasted veggies to a large bowl and mash (I use an immersion blender, but you can use a fork or a potato masher). Add the cream and butter and mash until smooth and well combined.
Season with salt, pepper, and ginger to taste. Serve warm.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.