Name: Mashed Potatoes and Butternut Squash
Yield: Serves 8
Ingredients: 2 1/2 pounds russet potatoes, peeled, cubed; 2 1/2 pounds butternut squash, peeled, seeded, cubed; 8 large garlic cloves; 1/4 pound (1 stick) margarine, room temperature; Ground nutmeg

Recipe information

Yield
Serves 8

Ingredients

2 1/2 pounds russet potatoes, peeled, cubed

2 1/2 pounds butternut squash, peeled, seeded, cubed

8 large garlic cloves

1/4 pound (1 stick) margarine, room temperature

Ground nutmeg

Preparation

Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes. Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350°F oven for 30 minutes.)

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.