Sweet silky kabocha squash and creamy potatoes marry with smoky spices in this warming mash.
What you need:
1 medium kabocha squash
1# waxy potatoes, cubed
1 tbsp butter
1 medium onion, finely chopped
2 tsp ground cumin
1 tsp ground coriander
⅓ c broth
What to do:
Preheat oven to 425. Cut squash in half and scoop out seeds. Place on baking sheet face down and bake approximately 30 min or until soft. Remove from oven and scoop flesh out of squash skin. Place in large bowl.
Meanwhile, place potatoes in medium sized pot and cover with water. Bring to boil for 20-25 min or until potatoes can be poked with a fork. Drain potatoes and add to large bowl with squash. Mash together.
Melt butter in frying pan and add onions. Cook over medium heat 3-5 min or until golden (not burned!). Add cumin and coriander and cook for 1 min. Stir in broth.
Add spice mixture to mash and fold everything together until marbled. Taste and adjust s&p.
Can be made ahead of time and placed in casserole dish to warm in oven.