Start by preheating your oven to 400 degrees.
4 Cups Water Plus 1 cup for roasting squash
3 Delicata Squash (cut in half lengthwise and seeds removed)
3 Medium Potatoes (peeled and cut)
4 Chicken or Vegetable Bouillon Cubes
3 Tbls Olive Oil
1 Medium Onion
1/4 Tsp Salt
4 Average Size Cloves of Garlic (2 monster) Chopped
1 1/2 Tsp Dried Rubbed Sage
1 1/2 Tsp Fresh Thyme Removed from Stem & Chopped
1/4 Tsp Fresh Cracked Black Pepper
2 Tbls Salted Butter
1 Cup Milk
Take a large shallow baking dish and add 1 cup of water in the bottom. Place your squash, cut side down in the dish. Place in 400 degree pre-heated oven. Bake for 40 minutes.
While the squash is baking, peel and cut the potatoes. Place in a large pot with the 4 cups of water and 4 bouillon cubes. Cook over med-high heat till tender.
In a large frying pan over medium heat, add 3 Tbls Olive Oil. Add chopped onion and salt, cook till nearly translucent. Add garlic, sage, thyme and black pepper. Cook for about 2 minutes. Then lower heat to lowest setting.
Remove squash from oven and either peel back skin or scoop it out with a spoon. Be careful they will be hot! Add 'scooped' squash to the onion, garlic and herb mixture. Mash the mixture together with the back of a wooden spoon till the onion mixture and squash are combined. Add to the potato and broth mixture. Add butter. Stir.
***REMEMBER when using a blender for blending hot contents take out the top part of the lid and put a towel over the opening.***
Hope you all enjoy this recipe as much as myself and my family and friends. It is great to take along for lunch the next day with a sandwich.