Fall-Infused Mashed Potatoes

The bounty of Autumn–soft and creamy acorn squash–is mixed in subtle ratio with mashed potatoes for a seasonal kick on an old favorite!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.

Step: 2

Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.

Step: 3

Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.

Step: 4

Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.

Per Serving: 210 calories; protein 4.8g; carbohydrates 39.6g; fat 4.5g; cholesterol 11.8mg; sodium 137.9mg.

Getting stay in and cook your dinner instead of dining out is already a process in the right way if you’re more point on eating healthier. There’s no good way to know exactly what’s going into the food you’re eating than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .