Potato Squash Puree

Baking potatoes

Butternut squash

Butter

Salt

Pepper

The ratio of potatoes to squash is 6/4.

Preheat oven to 425º.

Slice squash lengthwise and oil. Place cut side down on cookie sheet or the like. Place in oven with baker’s lying beside the squash. Bake for 45 to 60 minutes.

Remove and let cool to the point the vegetables can be handled.

Scoop seeds and non-stringy elements out of squash and discard. Scrape rest into a large pan on warm heat (discard skin). Scoop potatoes into pan.

Melt butter to taste. (Eating in France has made me realize there’s never too much butter. Mother and Janet would agree). Start with 1 stick and move up from there.

Puree with butter, salt, and pepper. You can add a grating of nutmeg, if you wish. You could even (carefully )add rum.

Can be made ahead of time and warmed up while the turkey is resting.

Michael