Butternut Mash

1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
2 Granny Smith apples, peeled and cut into 1-inch pieces
â…“ cup 2 percent Greek yogurt
pinch of sea salt

In a medium saucepan combine squash, potato, and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high heat. Cook until squash and potato are tender when pierced with a knife, 15 to 20 minutes.

Drain vegetables and apple, reserving the liquid, and transfer to a food processor. Process until smooth. Add back in a small amount of simmering liquid until the desired consistency is reached. Add yogurt, season with salt, and pulse to combine.

We recommend dividing butternut mash among four plates and serving with Cider-Glazed Chicken Sausages.
Yields: 4 servings

Recipe adapted from Everyday Food