Butternut Squash Mashed Potatoes - cooking recipe

Ingredients

2 lbs butternut squash, peeled, seeded, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon kosher salt
black pepper, to taste
2 lbs idaho potatoes
4 tablespoons salted butter
1/2 cup heavy cream

Preparation

Preheat oven to 375 degrees F.
Toss squash with olive oil and sprinkle with salt and pepper.
Spread on a baking sheet lined with aluminum foil.
Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
Stir squash cubes occasionally to avoid browning on sides.
When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
Combine potatoes with squash in a bowl.
Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
Add salt and pepper to taste and mash with a hand masher.