Potato Boats

2 large Idaho or russet potatoes
1 lb butternut squash, appox. 1/2-3/4 cup, or 50:50 ratio with potatoes
1/4 c butter, melted
1/4 tsp cumin
1 tsp salt
paprika

Bake potatoes in preheated 425-degree oven until soft, about 60 minutes. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered, over boiling water for 15 minutes or until very soft.

Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin.

Combine squash, potato pulp, butter, cumin, and sea salt with potato masher or in food processor until you have a creamy orange puree.

Heap potato-squash mixture into empty potato shells. Sprinkle with paprika.

Place under broiler for 10 minutes or until lightly browned.

Serves 2-4 depending on size of potatoes.

adapted from Fit For Life by Harvey and Marilyn Diamond