Skip to main content

Mashed Potatoes and Squash with Gruyère

3.3

(8)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

Nonstick vegetable oil spray
1 2-pound butternut squash, halved, seeded
1 pound russet potatoes, peeled, cut into 1-inch pieces
3 garlic cloves, peeled
4 tablespoons finely grated Gruyère cheese (about 1 ounce)

Preparation

  1. Step 1

    Preheat oven to 350°F. Spray baking sheet with nonstick spray. Place squash halves, cut side down, on prepared sheet. Bake until squash is very tender when pierced with fork, about 1 hour. Scoop out squash pulp; transfer to bowl and mash until almost smooth.

    Step 2

    Meanwhile, cook potatoes and garlic in large saucepan of boiling salted water until potatoes are very tender, about 20 minutes. Drain. Return potato mixture to saucepan and mash until almost smooth. Add squash and mash to blend well. Stir in 3 tablespoons cheese. Season to taste with salt and pepper. Transfer mashed vegetable mixture to 9-inch-diameter glass pie dish. Sprinkle with remaining 1 tablespoon cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)

    Step 3

    Preheat oven to 450#&176;F. Bake vegetable mixture until heated through, about 15 minutes if at room temperature or 25 minutes if chilled. Serve hot.

Nutrition Per Serving

Per serving: calories
135; total fat
2 g; saturated fat
1 g; cholesterol
5 mg
#### Nutritional analysis provided by Bon Appétit
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.