6 large potatoes
6 medium butternut squash, peeled and cut into 1/2 inch cubes
1 small onion, chopped
1/2 cup white wine
1 tablespoon butter
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain, cool and chop.
In a large saucepan, combine white wine, butter and pepper. Bring to a boil, stirring well. Reduce heat to medium and simmer for 1 1 hour.
Remove potatoes from the water and place on a large dish. Add onion and squash and cook until tender and translucent, about 15 minutes. Drain, cool and puree. Stir in onion puree.
Pour mixture into a baking dish. Cover with foil and refrigerate for at least 2 hours.