Page 21 - Cooking for Healing

Acorn Squash

Mashed Potatoes

The Holidays are a time to come together with loved ones to show gratefulness
and enjoy food cooked with love. However, it is not uncommon to accidentally
overindulge in heavy, rich foods and feel uncomfortable for hours after. Here is a
lighter version of traditional mashed potatoes that not only boost your immune
system and provide digestive aid, but will taste amaizng as a side!

Ingredients: Notes:

1 acorn squash, halved and seeded Use dairy free milk to make this vegan.
5 Yukon gold potatoes peeled and quartered

2 tablespoons butter Only use a hand masher.
2 tablespoons Dijon mustard
1 teaspoon dill weed
salt and ground black pepper to taste
1/2 cup milk

Preheat the oven to 400 degrees F. Place the
squash cut side down on a baking sheet lined
with tin foil. Bake 25-30 minutes or until
tender. Scoop out the flesh and set aside.

Boil the potatoes in a large pot until completely

tender. Drain the potatoes and return to the
pot over low heat for a few minutes, stirring to
dry them out. My Indigo Sun e-magazine is your
monthly guide with practical and
Place potatoes and squash flesh in a large inspirational suggestions on living a
bowl and mash with hand masher. Use a large more harmonious and fulfilling life.
spatula to mix the potatoes and squash with
the butter, mustard and dill weed until smooth. Subscribe

Add the milk slowly to get desired consistancy.
Add salt and pepper to taste.

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