Sweetly Spiced Butternut Squash

Temptingly sweet with a hint of pepper, this vegetable dish is for anyone who thinks they don’t love squash. Pipe into decorative swirls and sprinkle with minced parsley for a festive occasion.

ingredients

• 2 pounds butternut squash, split, seeds removed and baked until tender
• 2 large white potatoes, peeled and diced
• 1 jar Stonewall Kitchen Red Pepper Jelly (13 oz.)
• Salt and white pepper to taste

directions

1. When squash is soft, peel and mash in a large bowl until smooth.
2. Boil potato cubes in salted water until very soft when pierced with a knife.
3. Drain potatoes and add to squash along with Red Pepper Jelly, salt and pepper.
4. Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve.
5. For a decorative presentation, use a pastry bag fitted with a fluted tip and pipe into swirled mounds or onto individual plates.

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Red Pepper Jelly Item: 101308 $7.95

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Hot Pepper Jelly Item: 101326 $7.95