Ingredients
Serves 12
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
- Coarse salt
- 3 pounds buttercup squash (about 1 small squash), peeled, seeded, and cut into 1-inch cubes (about 8 cups)
- 6 tablespoons unsalted butter, plus more for baking dish
- 1/2 cup heavy cream
- 1/4 teaspoon freshly ground nutmeg
- Freshly ground pepper
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 10 Amaretti (Italian almond cookies), crushed into fine crumbs (about 3/4 cup)
Description
Mashed Buttercup Squash And Potatoes With Parmesan Are Baked With An Amaretti-cookie Topping. This Dish Is Perfect On Any Thanksgiving Table.
Martha Stewart
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