Fall-Infused Mashed Potatoes

• 1 acorn squash, halved and seeded
• water as needed
• 5 white potatoes, diced
• 2 tablespoons butter
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried dill weed
• salt and ground black pepper to taste
• 1/2 cup milk, or as needed

1. Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.
2. Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
3. Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.
4. Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.

acorn, water, white potatoes, butter, mustard, dill weed, salt, milk

Taken from www.allrecipes.com/recipe/245559/fall-infused-mashed-potatoes/ (may not work)