For my squash post I was going to share a wonderful squash risotto with crispy sage I made a few weeks ago. With two other risotto recipes this week I thought 'who needs a third'? Shame because it was REALLY good.

Then I went to plan B. I had some winter squash (being the thick skinned squash as compared to a thin-skinned Butternut squash) left over. I was making beef short ribs for the upcoming beef week and had planned on serving said ribs on some mashed potatoes. Then I thought – ‘hmmm – how about combining the potatoes and squash?’

This was easy! Think mashed potatoes and mashed squash but combine them. Done.

I steamed the squash in the oven with ginger and garlic to add a bit of flavour to the dish (and because those were some of the choice flavours suggested by Page and Dorenburg). The beef ribs were made with ginger and garlic so I thought the flavours would combine well.

They did. This was easy and it tasted great. I know that there are folks out there who do not enjoy squash. I bet they could eat this and not even know - so long as you had an excuse for the beautiful orange colour i.e. it's a special heirloom potato that is orange.

'Squash'ed Potatoes

4 pounds Yukon gold potatoes, peeled and halved (or quartered, if large)
1 small butternut squash (2 pounds), peeled, seeded, and cut into 2-inch chunks (6 cups)
Coarse salt and ground pepper
2 garlic cloves, sliced
1 inch piece of fresh ginger, peeled and sliced
6 tablespoons butter
1 cup half-and-half

Place the potatoes in a large pot; cover with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, about 20 minutes.

Drain in a large colander; return potatoes to the pot. Stir over medium heat until dry, 2 to 3 minutes. Remove from heat.

Pre-heat the oven to 350.

Place the squash in an oven proof pan with 1 cup of water, the garlic, and the ginger. Cover with foil. Bake until the squash is tender - about 20 minutes.

Drain squash - preserving the ginger and garlic.

Place squash mixture in pot with potatoes. Add butter and cream. Season generously with salt and pepper. Mash with a potato masher until smooth and creamy.

Serve immediately.