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Ingredients

•     Do not be fussy when you mash the squash into the potatoes, you want the
•     combination of colors and tastes which you get from undermixing. This is terrific
•     as the bed for a pork stew.
• 1 sm butternut squash (about 1 1/2 pounds)
• 2 lb russet or possibly yellow-fleshed potatoes, peeled and cut into chunks
•     Coarse salt
• 4 Tbsp. unsalted butter, softened (1/2 stick)
• 1/2 c. lowfat sour cream, at room temperature
• 2 tsp sherry vinegar
•     Freshly grated nutmeg
•     Freshly grnd white pepper
•     Heat the oven to 400 degrees.

Description

Halve The Squash Lengthwise, Scoop Out And Throw Away The Seeds, And Place It Cut Side Down On A Baking Sheet Lined With Parchment Or Possibly Foil. Bake Till The Skin Is Browned…

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