Sweet Potato and Butternut Squash Mash

There is a different quality to the energy in my house

 on Sunday mornings in Winter

 a wise quiet, almost like the house

knows it has survived a busy week and 

might get a little easy playtime today

Even outside the house there is this 

confident, quiet beauty

 daring me to take it in

So, Renee and I went for a lovely walk in the woods...

and I came home wanting to give you my recipe for

mashed sweet potato and butternut squash that I make all the time
 and thought might come in handy for some of you on Thursday

SWEET POTATO AND BUTTERNUT SQUASH MASH

 Something wonderful happens when you combine 

 these two orange flesh wonders.

  Roasted and mashed, 

they bring out the best in each other

I learned years ago not to let water touch either of these squash

Roasting them and scooping out their sweet flesh is the only way to go

2 large sweet potatoes

(organic garnets are my all time favorite)

1 large butternut squash

2 - 4 T unsalted butter

Sea Salt

Ginger, powdered or fresh, your choice

A bit of freshly grated nutmeg

Fresh cracked black pepper

Preheat your oven to 400 degrees

Split the potatoes and squash in half lengthwise, scooping the seeds from the squash

Place on a baking tray brushed lightly with oil, cut side down

and roast in hot oven until tender and a knife slides easily into the flesh

Remove from oven and scoop out the flesh from the skins into a bowl

Add butter, you decide how much, I like a lot :)

Salt to taste, 

ginger - I use about 1/2 tsp powdered

nutmeg, I use about 1/4 tsp

and Black pepper to taste

Use a potato masher and mash everything up until

well blended and smooth

Taste for seasoning

Serves 4 as a side dish

Enjoy!

And Happy Thanksgiving 

I hope for all of us; 

 love, laughter and good food