A creamy, savory, and lightly sweet combo of sweet potato and butternut squash is the perfect holiday side dish, and comes together so easily with just 6 ingredients!
Makes: 8 servings
Serving Size: 206g
Prep Time: 30 minutes
Total Time: 90 minutes
Nutrition Facts: 163 calories / 31.5g carbs / 2.5g protein / 3g fat
Ingredients:
- 4 large (720g) raw sweet potatoes
- 1 large (896g) raw butternut squash
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
Instructions:
- Preheat the oven to 400 degrees F.
- Cut butternut squash in half, lengthwise and discard the seeds.
- Wash the sweet potatoes, and prick them with a fork a few times.
- Place the squash cut side down, and potatoes on a large prepared baking sheet. Season with salt and pepper as desired.
- Bake for 60 minutes until the vegetables are tender. Remove from the oven and let cool.
- Once cool, scoop out the flesh into a large mixing bowl, discarding the skins.
- Add butter, salt, pepper, and cinnamon with additional spices per preference.
- Use a potato masher to mash into desired consistency.
