Butternut Squash, Potato and Cheddar Mash

In my family we have mashed potato lovers and butternut squash lovers, and those who love both. This dual mash with sharp cheddar is so good you'll want to make it for more than just holidays. It's savory-sweet with a tang from sour cream and cheddar that just puts it over the top on flavor. Serve with your favorite protein and a heaping serving of green veggies.

Butternut Squash, Potato and Cheddar Mash
Serves 8

2 pounds potatoes - peeled, cubed and cooked until tender
2 pounds butternut squash - peeled, seeded and roasted until soft
1/2 cup milk
1/2 cup sour cream
1/2 stick butter
1 Tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 1/2 cups finely shredded extra sharp cheddar cheese

1. Drain potatoes well and combine with cooked squash in a large pot. Add butter and once it melts, mash well.
2. Add milk, sour cream, salt and pepper and mix with a hand mixer until smooth and fluffy.
3. Fold in cheese, mound in a serving dish, sprinkle with extra cheese and serve immediately.

*To cook butternut squash, peel and seed and cut into 1-inch chunks. Lay on a roasting pan and sprinkle with olive oil. Roast at 450 degrees F for 20 - 25 minutes or until soft and just beginning to caramelize.

Butternut Squash and Ricotta Pizza

I do so love this pizza ... I mean, I could eat one by myself, and not one slice,  the whole thing! There's a beautiful play of flavors here; sweet roasted butternut squash and onion, garlicky ricotta, tangy Parmesan all on a chewy crust, it's just the best bite.

Look for squash that are dull skinned, heavy for their size with an intact and firm, dry stem. They should have a deep color and the skin should not be easily scratched or nicked. Once you have the right squash, you're ready to go!

Butternut Squash and Ricotta Pizza
Makes 1 pizza - serves 4 to 6

Ingredients:

1 pound butternut squash, peeled and sliced 1/4-inch thick
1 medium sweet onion, such as Vidalia, sliced 1/4-inch thick
3 Tablespoons olive oil, divided
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 clove garlic, minced
2 teaspoons salt, divided
1 pound refrigerated pizza dough

Directions:

1. Preheat oven to 400 degrees F.
2. Lay squash and onion slices on a baking sheet and drizzle with 2 Tablespoons olive oil and sprinkle with 1 teaspoon salt.
3. Roast for 25 minutes or until squash is tender and onions have started to brown. Remove from oven and turn heat to 450 degrees F.
4. Roll dough into a rough oval approximately 15 inches long and 12 inches wide.
5. Brush dough with 1 Tablespoon olive oil and top with squash and onion pieces.
6. Stir together ricotta, mozzarella, Parmesan, Italian seasoning, garlic and 1 teaspoon salt. Blend well.
7. Drop cheese blend in dollops across squash and onions.
8. Bake for 20-25 minutes or until crust is golden brown and cheeses are lightly melted.


My recipe was originally posted at Spoonful.com: http://spoonful.com/recipes/butternut-squash-and-ricotta-pizza