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Colcannon with Roasted Squash and Apple
Ingredients
  • 2 ½ pounds butternut squash, peeled and cut in ¾-inch dice
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • 1 slightly tart apple, such as a braeburn or gala, cored
  • 3 tablespoons butter
  • 10 ounces Yukon gold potatoes, cut in half if large
  • ½ to ¾ cup milk
Steps
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