Ingredients
8 cups cubed peeled butternut squash (about 4 pounds)4 cups cubed peeled potatoes (about 4 medium)16 garlic cloves, peeled2 tablespoons sesame seeds1 teaspoon ground cumin1 cup shredded Colby-Monterey Jack cheese2 tablespoons butter1-1/2 teaspoons salt1/2 teaspoon pepper
Preparation
Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat.
Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.
