Just add a large potato. My personal favorite is a Large Russet White Potato.
serves 6-8 people
1 large white potato peeled and cubed
2 butternut squash halved and deseeded
3/4 cup sour cream
1/2 cup unsalted butter
1 tbsp brown sugar
1/2 tsp ground cinnamon
salt and pepper to taste
Cook butternut squash in oven at 375 degrees for approximately 35-40 minutes, or until the center is soft enough to easily mash with a fork. Boil potato cubes for about 15 minutes or until it easily mashes with a fork. Scoop butternut squash out of the shell, and place in mixing bowl. Add potato and all other ingredients, mashing until blended. Serve hot.
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