Sides

Mashed Squash and Potatoes with Amaretti

Mashed Squash and Potatoes with Amaretti

Mashed Squash and Potatoes with Amaretti Mashed buttercup squash and potatoes with Parmesan are baked with an amaretti-cookie topping. This dish is perfect on any Thanksgiving table.

Ingredients:

  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
  • Coarse salt
  • 3 pounds buttercup squash (about 1 small squash), peeled, seeded, and cut into 1-inch cubes (about 8 cups)
  • 6 tablespoons unsalted butter, plus more for baking dish
  • 1/2 cup heavy cream
  • 1/4 teaspoon freshly ground nutmeg
  • Freshly ground pepper
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 10 Amaretti (Italian almond cookies), crushed into fine crumbs (about 3/4 cup)

Directions:

Step 1.

Cover potatoes with cold water, in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium-high; cook potatoes until soft, about 25 minutes. In another medium saucepan, cover squash with cold water. Bring to a boil; add salt. Reduce heat to medium-high; cook until soft, 15 to 20 minutes. Drain potatoes and squash thoroughly.

Step 2.

Force potatoes through a ricer into a bowl. In a separate bowl, mash squash with a potato masher; stir in potatoes.

Step 3.

Bring 4 tablespoons butter and the cream to a simmer in a small saucepan over medium heat. Add 1/2 teaspoon salt and the nutmeg. Season with pepper. Stir cream mixture and 1/3 cup cheese into potato mixture. Season with salt and pepper, if desired. Spoon into a buttered 10-inch round baking dish.

Step 4.

Preheat oven to 350. Sprinkle mixture with crushed cookies and remaining cheese. Dot topping with remaining 2 tablespoons butter. Bake until topping is just browned, 20 to 30 minutes.

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