Ingredients

The following ingredients have 10 Servings
  • 8 cups cubed peeled butternut squash (about 4 pounds)
  • 4 cups cubed peeled potatoes (about 4 medium)
  • 16 garlic cloves, peeled
  • 2 tablespoons sesame seeds
  • 1 teaspoon ground cumin
  • 1 cup shredded Colby-Monterey Jack cheese
  • 2 tablespoons butter
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Instruction

  • Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat., Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.