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Categories:
butternut squash butter salt brown sugar walnuts apple oil cold white rice eggs bacon soy sauce pepper potatoes cream cheese sour cream onion salt pepper butter grated cheese
Viewed: 63 - Published at: 3 years agoIngredients
- 2 1/2 to 3 lb. butternut squash
- 5 Tbsp. butter
- salt and pepper to taste
- brown sugar (approximately 1/4 c.)
- 1/3 to 1/4 c. chopped walnuts
- 1 Cortland apple
- 1/4 c. oil
- 2 c. cold white rice
- 3 eggs, beaten
- 2 cooked bacon slices, crumbled
- 2 Tbsp. soy sauce
- 1/8 tsp. pepper
- 10 medium potatoes
- 2 (3 oz. each) pkg. cream cheese, at room temperature
- 1 c. sour cream or plain yogurt
- 2 tsp. onion salt or 1 tsp. onion and 1 tsp. garlic powder
- 1/4 tsp. pepper
- 2 Tbsp. butter
- grated cheese or Paprika
Method
- Cook, drain and mash potatoes until smooth.
- Mix cream cheese with sour cream, onion salt and pepper.
- Beat into potatoes until fluffy.
- Adjust seasoning to your taste.
- Place in greased, 2-quart casserole.
- Cool and cover tightly.
