Yam N Butternut Squash Mash Recipes

BUTTERNUT SQUASH SWEET POTATO MASH

Steps:

• Preheat your oven to 425 degrees F and line a baking sheet with parchment paper or grease it with cooking spray.
• Peirce your sweet potatoes with a fork a few times and place on baking sheet. Drizzle with olive oil.
• Cut your butternut squash in half and remove the seeds with a spoon. Place on baking sheet and drizzle with olive oil.
• Cook for 30-45 minutes, or until you can pierce the butternut squash and potatoes with a fork. I suggest checking around the 30 minute mark. The butternut squash will likely cook quicker than the potatoes, so pull it out if it does. The range in time is due to the size of the produce you choose.
• Allow the potatoes and squash to cool enough to be touched. Cut open the potato and scoop the insides out into a bowl. Scoop the insides of the squash into the bowl as well.
• Using a masher, fork or hand mixer, mash the squash and potatoes until they are your desired consistency.
• Place minced garlic and vegan butter into a microwave safe dish and heat until melted, approx. 30 seconds. Pour over the mash.
• Fold in vegan cream cheese, chives and salt and pepper until all ingredients are well combined.
• Store in an air tight container in the fridge for up to four days.

YAM 'N BUTTERNUT SQUASH MASH

Steps:

• In a large mixing bowl, whip all the ingredients together until fluffy Turn into a lightly greased oven proof dish Cover with tin foil and bake in a 350F degrees oven until heated through (15-20 Minutes).

SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS

Steps:

• Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.