Autumn-Spiced Mashed Potatoes with Acorn Squash

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Set the halved acorn squash cut-side down in a glass baking dish; pour in 1/2 inch of water.

2. 2

   Bake in the preheated oven until soft and tender, about 30 minutes. Take the squash out of the oven; scoop out the flesh.

3. 3

   Put the potatoes in a saucepan and add enough water to cover; bring to a boil. Lower the heat and simmer, covered, until soft and tender, about 20 minutes. Drain the potatoes.

4. 4

   Partially mash the potatoes in a large bowl; stir in the squash flesh, butter, mustard, dill, salt, and pepper. Gradually add the milk, mashing to your preferred consistency.

• Calories 224.33 kcal Moderate
• Protein 4.13 g Low Source
• Carbs 43.86 g Moderate
• Total Fat 4.27 g Moderate
• Saturated Fat 2.72 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 11.07 mg Low Source
• Sodium 876.06 mg High
• Fiber 3.89 g Moderate
• Sugar 1.88 g Low Source
• Added Sugar 0.84 g Low Source
• Calcium 173.1 mg Moderate
• Iron 1.64 mg Low Source
• Potassium 1028.95 mg Good Source
• Vitamin A 25.94 mcg_rae Low Source
• Vitamin C 7.93 mg Low Source
• Vitamin D 0.23 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Mustard