Sweet Potato and Butternut Squash Purée
Squashes can be quite large, so choose your vegetables with care! For this dish, you should have approximately the same amount of squash and sweet potato. If you choose a very large squash, for example, you may only need to equal the amount of the potato.
½ sweet potato
¼ small butternut squash
3 cups water
Wash the sweet potato and poke several holes in it with a fork. Place it directly on the oven rack or in a shallow baking pan. Bake at 400°F for 40 minutes.
Remove the seeds from the squash. Place face-down in a shallow pan of water. Bake alongside potato for 40 minutes.
Scoop the potato from the skin and place into a food processor.
Remove the tender meat of the squash. Combine with the potato in the food processor.
Purée until smooth, adding liquid as needed to achieve the desired consistency.
Dress Up the Leftovers
If you happen to make this recipe around Thanksgiving, try using the leftovers in the spirit of the season. Use this mixture in a custard or pie filling. Alternatively, try topping it with cinnamon sugar, and bake in the oven for a few minutes to make a fantastic side dish. Leftover squash peels can also be hollowed out and used as “boats” for meat and potato dishes.