Jordan winery butternut squash mashed potatoes recipe 1660 web hero « back to recipes

Butternut Squash Mashed Potatoes

This seasoned mashed potatoes recipe combines butternut squash puree with traditional Russet potatoes and brussels sprout leaves for a savory side dish. The thick, creaminess of the squash complements the medium body of an oak-aged Chardonnay such as Jordan.

Ingredients

  • 4-6 Russet potatoes, mashed

  • 1 butternut squash, roasted, half purée, half diced

  • 1 Tbsp pumpkin seed oil

  • ¼ cup brussels sprout leaves, blanched for 1 minute

  • 2 Tbsp pumpkin seeds

  • 1 acorn squash

  • Salt and pepper to taste

Ingredients

  • 4-6 Russet potatoes, mashed

  • 1 butternut squash, roasted, half purée, half diced

  • 1 Tbsp pumpkin seed oil

  • ¼ cup brussels sprout leaves, blanched for 1 minute

  • 2 Tbsp pumpkin seeds

  • 1 acorn squash

  • Salt and pepper to taste

Instructions

serves 6

Follow your favorite mashed potato recipe to completion. Executive Chef Todd Knoll recommends heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases the risk of over mashing.

Slice acorn squash in half lengthwise, seed and then slice into 1/8-inch-thick segments. Season with salt and pepper and sauté in extra virgin olive oil approximately one minute per side. Reserve warm.

Using a ratio of three parts mashed potato to one part purée, add puréed butternut squash and half of the butternut cubes into mashed potatoes, mixing with a spoon until evenly colored.

Fold in pumpkin seed oil and brussels sprout leaves, reserving a few leaves for garnish.

Garnish with a handful of diced butternut squash, acorn squash segments and pumpkin seeds. Season to taste and serve.

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