Thanksgiving Side Dish

Here is a recipe I have made many times, a great alternative to sweet potato and marshmallow casserole!!!

Roasted Sweet Potato and Butternut Squash Mash

Preheat oven to 350 (this is a slow roast)

Sweet Potatoes
Butternut Squash
Butter (softened)
Cinnamon
Nutmeg
S&P
Milk/1/2/Heavy Cream (depends on how rich you want the mash to be)
Honey

Lightly rub whole Sweet Potatoes with oil, canola is fine, and put on foil lined cookie sheet (easy clean up) in oven.

Cut Butternut Squash in 1/2, remove seeds, rub with butter over cut side and place cut side up on cookie sheet. Sprinkle with S&P, cinnamon, nutmeg and put on foil lined cookie sheet in oven.

Roast both until a knife can be inserted, cleanly and with no resistance. (approx 45 mins. depending on size)

These will be hot to handle, so use a dish towel, but you want to scoop both while they are warm so you can make the mash.
Cut Sweet Potatoes in 1/2 and scoop in bowl, do the same with Butternut Squash.
Add milk or cream or 1/2 and 1/2, or a combo of milk and cream and butter. Mash as you would potatoes, these will have a bit of chunk to them because they are both a bit more fibrous than a regular potato, adding more cinnamon and nutmeg to desired taste.

At the very end, add a slow stream of honey to add the extra sweetness, along with the creaminess of the cream and butter. Add S&P to taste.

These can be done ahead of time and re-baked in the oven with foil over top or in the microwave or in a pot on top of the stove.

The combination of the roasted root vegetable, sweetness of the honey and the "flavors of the season" with the cinnamon and nutmeg make these a great addition to Thanksgiving.