1. Preheat oven to 350. Place squash cut sides down in a baking dish. Pour water into dish around squash halves. Bake until tender and easily pierced with a fork, about 1 1/2 hours. Add more water if needed. Remove from oven and carefully remove skin. Set aside. 2. Boil potato cubes in salted water until very soft when pierced with knife. 3. Drain potatoes and add to squash along with Red Pepper Jelly, add salt and pepper to taste. 4. Mash until smooth. Add butter if desired and serve warm.
- 2 Lbs. butternut squash, split & seeded
- 2 lbs. large white potatoes, peeled & roughly diced
- 1 (13oz) jar Stonewall Kitchen Pepper Jelly
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