- Preheat oven to 350°F. Place squash cut sides down in a baking dish. Pour water into dish around squash halves. Bake until tender and easily pierced with a fork, about 1 1/2 hours. Add more hot water if needed. Remove from oven and carefully remove skin. Set squash aside.
- Boil potato cubes in salted water until very soft when pierced with a knife.
- Drain potatoes and add to squash along with Red Pepper Jelly, add salt and pepper to taste.
- Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve.
Stonewall Kitchen Ingredients
PromotionsMix & Match 4+ and SAVE 10% Details
Stock up on your favorites, try something new, or create a collection as unique as you are. SAVE 10% when you order four or more of our full-sized jams, jellies and marmalades.