Wednesday, November 12, 2008

Sweetly Spiced Butternut Squash

Thanksgiving is almost here.....
And that means I will be posting a few recipes that you might want to try! Red Pepper Jelly from Stonewall Kitchen is delightful when simply served over a block of cream cheese with crackers as an appetizer, but this recipe is just one more way to enjoy Red Pepper Jelly......

Sweetly Spiced Butternut Squash

Temptingly sweet with a hint of pepper, this vegetable dish is for anyone who thinks they don’t love squash. Pipe into decorative swirls and sprinkle with minced parsley for a festive occasion.

Serves: 6-8

2 pounds butternut squash, split, seeds removed and baked at 325 degrees until tender
2 large white potatoes, peeled and diced
1 jar Stonewall Kitchen Red Pepper Jelly (13 oz.)
Salt and white pepper to taste

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.

And, if you want to hear an amusing personal story about Butternut Squash....ask me next time you see me, and depending upon how well we know each other, I might tell you.... ; )

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