High Country Bison

Bison Marrow Mashed Potatoes with Butternut Squash

1 large butternut squash – peeled, seeded and cut into 1” cubes
4 garlic cloves, unpeeled
4 bison marrow bones, approximately 4” long
3 lbs. Yukon Gold potatoes, peeled and quartered
1 cup half and half
Salt and Pepper to taste

Preheat oven to 400 degrees. In a large bowl, toss cubed butternut squash and garlic with olive oil. Season cubes with salt and pepper and spread on a baking sheet. Place marrow bones on another baking sheet. Roast both squash/garlic mixture and marrow bones in oven until tender – approximately 25 minutes. Squash will be lightly browned and marrow will be separating from the bone. Transfer roasted squash and peeled garlic to a food processor and puree until smooth. Once bones are cooled slightly, remove marrow and set aside. I use the handle of a wooden spoon and poke the marrow through one end. Meanwhile, in a large pot, cover potatoes with cold water and bring to a boil. Simmer over medium heat until tender, about 20 minutes. Drain potatoes and mash using a potato masher or press through a ricer. Return to pot and add half-and-half and roasted marrow. Stir mixture over medium heat breaking up the marrow. Stir in the butternut squash puree. Heat thoroughly and season with salt and pepper.