Mashed Squash and Potatoes with Amaretti

Preparation

1. Step 1

   Cover the potatoes with cold water in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium-high; cook the potatoes until soft, about 25 minutes. In another medium saucepan, cover the squash with cold water. Bring to a boil; add salt. Reduce heat to medium-high; cook until soft, 15 to 20 minutes. Drain the potatoes and squash thoroughly.

   Step 2

   Force the potatoes through a ricer into a bowl. In a separate bowl, mash the squash with a potato masher; stir in the potatoes.

   Step 3

   Bring 4 tablespoons butter and the cream to a simmer in a small saucepan over medium heat. Add 1/2 teaspoon salt and the nutmeg. Season with pepper. Stir the cream mixture and 1/3 cup cheese into the potato mixture. Season with salt and pepper, if desired. Spoon into a buttered 10-inch round baking dish.

   Step 4

   Preheat the oven to 350°F. Sprinkle the mixture with the crushed cookies and remaining cheese. Dot the topping with the remaining 2 tablespoons butter. Bake until the topping is just browned, 20 to 30 minutes.