Serves 4 – 6, as side dish
1 pound butternut squash, peeled, seeded, and cut into 1-inch chunks
1 large russet potato, peeled, and cut into 1-inch chunks
2 tablespoons butter
4 sage leaves minced
1 jalapeno or Serrano chili, seeded and minced (optional)
½ cup half-and-half
1 teaspoon ground cinnamon
2 tablespoons brown sugar or maple syrup
sea salt and freshly ground black pepper, to taste
- Put the squash and potatoes in a large saucepan and cover with salted cold water. Bring to a boil and cook until squash and potatoes are tender, but not mushy, about 20 minutes.
- While the potatoes and squash are cooking, melt the butter in a small saucepan over medium-high heat. Add the sage and chili pepper, and cook, stirring frequently until the butter begins to brown and smell nutty, about 4 – 6 minutes. Add the garlic and cook, stirring, for another 2 minutes.
- When the squash and potatoes are tender, drain very well and return to the hot, empty pan. Add the browned butter mixture along with the half-and half, cinnamon, and brown sugar or maple syrup, and mash thoroughly by hand. Season with sea salt and freshly ground black pepper.