Fall-Infused Mashed Potatoes

Ingredients

• 1 acorn squash , halved and seeded
• water as needed
• 5 large white potatoes , diced
• 2 tablespoons butter
• 1 tablespoon Dijon mustard
• 0.5 teaspoons dried dill weed
• salt and ground black pepper to taste
• 0.5 cups milk , or as needed

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.

2. 2

   Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.

3. 3

   Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.

4. 4

   Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.