Mashed Squash and Potatoes - Crossroads Community Farm

Ingredients

• 2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
• Coarse salt
• 3 pounds buttercup squash (about 1 small squash), peeled, seeded, and cut into 1-inch cubes (about 8 cups)
• 6 tablespoons unsalted butter, plus more for baking dish
• 1/2 cup heavy cream
• 1/4 teaspoon freshly ground nutmeg
• Freshly ground pepper
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• optional - 10 Amaretti (Italian almond cookies), crushed into fine crumbs (about 3/4 cup)