About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Pumpkin (aka Winter Squash) Beer Muffins | Main | Beet Liqueur »

'Squash'ed Potatoes

By Jerry

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.

squashed%20potatoes.jpg
'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.

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Comments (1)

Simple and good!

There may be 7 kinds of beef short ribs soon. lol

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This page contains a single entry from the blog posted on January 14, 2012 6:46 AM.

The previous post in this blog was Pumpkin (aka Winter Squash) Beer Muffins.

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