I’m always looking for new ways to incorporate squash into my menu. This recipe combines a simple baked potato with some cooked butternut squash resulting in a smooth, rich-flavored side dish that looks beautiful on your table.
4 medium potatoes
3 cups peeled, cubed butternut squash
1 cup chicken broth
1/4 cup sour cream
1/4 cup butter
1 teaspoon salt
Dash of pepper
Preheat oven to 400°F. Wash and scrub potatoes. Pat dry. Place on a rimmed baking sheet. Poke holes in potato with a fork. Bake 1 hour or until tender. Meanwhile, in a medium saucepan, bring squash and broth to a boil. Reduce heat; cover and simmer 15 minutes or until tender. Drain.
Cool baked potatoes; cut in half lengthwise. Scoop out inside of potato, leaving thin shells. In a medium bowl, combine potato pulp and squash. Mash until smooth. Add sour cream, butter and salt. Mix until creamy. Spoon into potato skins. Bake uncovered 10 to 15 minutes until heated through. Sprinkle with a dash of pepper and garnish with parsley.
Makes 8 servings
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