Late Summer Roasted Butternut Squash Potatoes

Chef Christopher Koepp notes that these are always better the next day.

Ingredients

½ lb. butter
1 onion
¼ cup chopped dill
1 good sized butternut squash
1 potato for each guest,
then subtract 3 to be replaced by squash
1 c. beef stock
salt & pepper

• Melt butter on low heat, add onion and ½ the dill and sweat onion until translucent. Keep heat low so as not to kill the dill flavor.
• Peel, gut and roughly chop the squash into 1 inch chunks. Larger is a little better during the roasting process.
• Toss squash with onion/dill mixture and place on a parchment-lined sheet pan.
• Roast at 375° until squash is soft and some caramel appears on edges.
• Peel and boil potatoes.
• Once potatoes and squash are done, mix together with masher or in electric mixer.
• Add beef stock and just enough to get nice moist mashers.
• Add the rest of the dill and salt and pepper to taste.