A New Old Favorite

As the holiday approaches, are you looking to jazz up your traditional Thanksgiving side dishes?  Well look no further.  This recipe combines two classic Thanksgiving dishes into one!  Here's the recipe for your family's new old favorite:

Mashed Potatoes with Butternut Squash

Ingredients

• 1 (3-pound) butternut squash, peeled, seeded and sliced ½ inch thick
• 1 ½ tablespoons vegetable oil
• Kosher salt
• 3 pounds Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic
• 1 cup half-and-half (or for a lighter option, skim milk)
• 1 ½ sticks unsalted butter (or 3/4 cup margarine

Directions

1. Preheat the oven to 400 degrees F.  In a large bowl, toss the squash with the oil and season with salt.  Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots.  Transfer the squash into a food processor and puree until smooth.
2. Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil.  Simmer over moderate heat until tender, about 20 minutes. 
3. Drain the potatoes and garlic in a colander, shaking out the excess water.  Add the half-and-half and butter to the pot and heat until melted.  Remove from heat.  Mash the potatoes using a potato masher and season with salt.  Stir in the butternut squash puree and cook over moderate heat until very hot.  Transfer the mashed potatoes to a bowl and serve right away.   

Recipe courtesy of: Delish.com