Sweetly Spiced Butternut Squash Recipe

Serves: 6-8

Ingredients:
2 lbs butternut squash, split, seeds removed and baked until tender
2 large white potatoes, peeled and diced
1 jar Stonewall Red Pepper Jelly (13 oz)
salt and white pepper to taste


Directions:
When squash is soft, peel and mash in a large bowl until smooth. 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, salt and pepper. Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve. For a decorative presentation, use a pastry bag fitted with a fluted tip and pipe into swirled mounds or onto individual plates.

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