Yield: 4 servings
|2 larges||Potatoes, Idaho or Russet|
|1 pounds||Banana squash|
|¼ cup||Butter, melted|
|¼ teaspoon||Cumin (optional)|
|1 teaspoon||Sea salt *1|
|Sweet Hungarian Paprika|
|2 tablespoons||Butter, melted|
*1 use either sea salt, seasoned salt or salt free seasoning.
Preheat oven to 425 F. and bake potatoes till soft. (60 minutes) While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered over boiling water 15 minutes or until very soft.
Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin taking care not to tear the skin.
Combine squash, potato pulp, ¼ cup melted butter, Cumin, and sea salt with potato masher or in food processor until you have a creamy yellow Puree.
Heap mixture into empty potato shell. Brush with 2 tsp. melted butter and sprinkle with Paprika. Place under boiler for 10 minutes or until lightly browned.
Submitted By JJ JUDKINS On 10-11-95