Butternut Squash & Potato Mash

• 8 cups cubed peeled butternut squash (about 4 pounds)
• 4 cups cubed peeled potatoes (about 4 medium)
• 16 garlic cloves, peeled
• 2 tablespoons sesame seeds
• 1 teaspoon ground cumin
• 1 cup shredded Colby-Monterey Jack cheese
• 2 tablespoons butter
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper

1. 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.
2. 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.
3. Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.

butternut squash, potatoes, garlic, sesame seeds, ground cumin, cheese, butter, salt, pepper

Taken from www.tasteofhome.com/recipes/butternut-squash-potato-mash/ (may not work)