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Spiced Butternut Squash

Ingredients

  • 2 lbs. butternut squash, split in half lengthwise and seeds removed
  • 2 large white potatoes, (about 2 pounds), peeled and cut into 1-inch cubes
  • 1 cup Stonewall Kitchen Red Pepper Jelly* or Hot Pepper Jelly*
  • Salt and white pepper

Directions

Preheat oven to 350°F. Place squash cut sides down in a baking dish. Pour water into dish around squash halves. Bake until tender and easily pierced with a fork, about 1 1/2 hours. Add more hot water if needed. Remove from oven and carefully remove skin. Set squash aside. Boil potato cubes in salted water until very soft when pierced with a knife. Drain potatoes and add to squash along with Red Pepper Jelly; add salt and pepper to taste. Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve.

Notes

*Available in The Little Traveler’s Gourmet Department

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