Ingredients

serves 12

　　2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6 cups)

　　Coarse salt and freshly ground pepper

　　3 pounds buttercup squash (about 1 small), peeled, seeded, and cut into 1-inch cubes (about 8 cups)

　　6 tablespoons unsalted butter, plus more for the baking dish

　　1/2 cup heavy cream

　　1/4 teaspoon freshly ground nutmeg

　　1/2 cup finely grated Parmigiano-Reggiano cheese

　　10 amaretti (Italian almond cookies), crushed into fine crumbs (about 3/4 cup)

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.