Name: 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 teaspoon dried dill weed; salt and ground black pepper to taste; 0.5 cup milk, or as needed

Ingredients

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

Steps

Preheat the oven to 350 degrees F (175 degrees C).
Place squash cut-side down in a glass baking dish; add 1/2 inch water. Cover with aluminum foil. Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
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.
Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing until desired consistency is reached.