Butternut Squash and Sage Mashed Potatoes
One of ten recipes used to add to Rach's Mashed Potatoes and Parsnips. Check out the rest:
- Sharp Cheddar and Dijon Mustard Mashed Potatoes
- BLT Mashed Potatoes
- French Onion Mashed Potatoes
- Cajun-Style Mashed Potatoes
- Basil Pesto Mashed Potatoes
- Mexican-Style Mashed Potatoes
- Cheddar, Horseradish and Chive Mashed Potatoes
- Ranch Mashed Potatoes
-
Herb Cheese, Roasted Red Pepper, Scallion Mashed Potatoes
by Rachael Ray | on 11/02/12
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 1 butternut squash, about 1 3/4 pounds, cut into 1/2-inch dice
- Salt and pepper
-
1 tablespoon sage, finely sliced
Serves 6-8
Preparation
Heat the oil and butter in a sauté pan over medium-high heat. When the oil is hot and the butter has browned slightly, add the squash, salt, pepper and sage. Cook, stirring occasionally, until the squash is lightly browned and tender, 8-10 minutes.
Gently fold sautéed butternut squash and sage into hot mashed potatoes and parsnips. Season with salt and pepper to taste
