Delicata Squash Puree

2 lbs. Delicata Squash
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half & half
2 Tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
salt and fresh ground black pepper to taste

Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher, mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.

From www.seedsofknowledge.com