Vegetarian or Vegan Side Dish for Holiday Cooking

This is so quick and easy it's almost like cheating. We are all so busy during the holiday season the last thing we need it complicated recipes. Many people don't like squash but combined with potatoes really cuts down on that strong squash taste, really mellows it out. I guarantee it will be a hit.

INGREDIENTS
:
You will need the following:

Potatoes: Any kind, and any amount, what-ever you like. It's that easy. I suggest 1 small potato per person so if your potato's are large up that to 2 people.

Squash: I recommend using hard squash for this recipe NOT soft such as yellow crookneck or zucchini. I use hubbard but acorn or another hard squash will do, pick your favorite. Prepare enough to be about equivalent to how many potatoes you are using.

Butter: (leave out the butter if you are Vegan or use a substitute) about 1 cup or less per your taste. You may substitute low calorie margarine if you are watching your calories.

Salt and pepper to taste.

About 1/2 cup of water

PREPARE:

Cut the squash in quarters (leave the skin on) and lay out on a baking dish (skin side down). Do not overlap and add the water. Bake at 350 until soft. Use a fork to test. It will take about 1 hour.

While that is baking peel the potatoes and cut in quarters. Boil enough water to more then cover the potatoes when they are added to the pot. When water boils add the potatoes and cook until done.

When the squash is done peel off the skin and put in a large bowl (enough to hold both squash and potatoes). Add the potatoes and mash with a potato masher. Add the butter or margarine and continue to mash. Add salt and pepper to taste.

That's it your done! The taste is much more mellow then squash by itself. It's always a big hit at the holiday table.

You may sprinkle a little pepper or paprika on the top for decoration or any spice you think might look nice.

Happy Holidays to everyone!