• 1 medium butternut squash, (1 – 1½ lbs.) peeled and chopped in 1” pieces
  • 3 small Yukon gold potatoes
  • 1 Tbl. olive oil
  • ½ medium onion, chopped
  • 3 cloves garlic, minced
  • ½ Tbl. fresh thyme, minced
  • 3 Tbl. hot mango chutney (optional)
  • Salt & pepper to taste

Boil potatoes and butternut squash until they are tender. Sautee the onions and garlic until translucent, add the thyme for another minute. Mash the squash with the potatoes, onion and garlic. Add salt and pepper to taste and hot mango chutney if desired. Serves 6-8.

This recipe was submitted by Lee Jones