Baked Squash and Potatoes

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The temperatures outside are cooler now, and our minds start thinking about delectable autumn and winter meals, the smells of home cooked meals and homemade breads, and the holidays ahead.

I have mentioned before that I love potatoes. The white and red ones, that is, and I have begun to get used to sweet potatoes. More recently, I have added squash to the mix when baking potatoes.

Ingredients

small acorn or butternut squash

2 large potatoes

1. Wash the squash and the potatoes, cutting off bad spots, and cut each in half. Scrape the seeds out of the squash.

2. Place, skin side down, on a baking sheet and bake for 1 hour.

3. Mash the potato with the peel.

4. Scoop the squash out of its shell and add to the potatoes, mixing the two together. 

 Tips

• Use potatoes and squash from your garden for the ultimate in money savings and nutrition.

• Try different types of potatoes and squash.

 Serving Suggestions

• Serve with baked turkey or chicken.

• A side salad will also go nice with these potatoes, as well as warm bread with honey butter.

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