1 large butternut squash
4 medium russet potatoes
1/4 cup Gorgonzola cheese, crumbled
1/2 large sweet onion, chopped
1/4 cup of sweet white wine
1 tsp. brown sugar
2 tsp. butter
Salt as desired
5 to 6 cups of water
How to make this recipe:
Chop the potatoes into cube size pieces and add them to the boiling water. Chop up the butternut squash and add to the potatoes, add salt. Cook for about 30 minutes or until potatoes are tender and squash has melted into the water. Prepare onion as explained above, garish with Gorgonzola and serve.
Recipe from: Roseanne Cantisani
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