Contributed by Recipe adapted from “PageWise” at http://md.essortment.com

Ingredients

1 lb Potatoes, peeled and cubed (Red Chieftain will work well)

1 lb. Delicata squash, peeled, deseeded and diced
1 Tbs Sunflower oil
1 Onion, chopped
1 tsp Salt
1 tsp Black pepper
1 tsp Chives
1/3 C Milk

1 Tbs Butter
2 Tbs Flour, sifted
1 C Yogurt, plain
1 tsp Salt
1 tsp Black pepper
1 ½ C Esrom cheese (or any mild, semi-soft cheese), grated

Instructions

Preheat oven to 375º F. Boil potatoes and squash together until tender, about 15 minutes. Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside. Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the yogurt until a smooth runny sauce is formed. Add salt and pepper. Set aside. Drain squash and potatoes. Add onion, oil, chives, salt, black pepper and milk. Mash well until smooth. Set aside. Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add cheese. Stir until melted. Put potato and squash mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden. Serves 4

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