Butternut Squash & Sweet Potato Mash

Peel the sweet potato and butternut squash.

Cut off both ends of the butternut squash.

Scoop out the seeds from the butternut squash.

Chop the butternut squash into even-sized pieces.

Cut off the ends of the sweet potato and chop it into similar-sized pieces as the squash.

Mix the chopped sweet potato and butternut squash together on a cutting board.

Drizzle olive oil onto a sheet pan.

Transfer the chopped sweet potato and butternut squash onto the sheet pan, ensuring all pieces touch the bottom.

Drizzle more olive oil on top of the vegetables, ensuring they are all covered.

Sprinkle garlic salt and pepper over the vegetables.

Preheat the oven to 400 degrees Fahrenheit.

Roast the vegetables in the oven for 45 minutes.

Check if the vegetables are soft by smushing them with a fork.

Transfer the roasted vegetables into a bowl using a spatula.

Add softened butter to the bowl with the vegetables.

Use a fork to mash the sweet potato and butternut squash together until smooth.

Taste the mash and adjust seasoning with more butter, salt, or pepper if needed.

Serve the mash in a prettier bowl.

Equipment Needed

Spice Level:

Dietary

Allergens