The Perfect Mashed Butternut Squash Sweet Potato

• Easy to make for a crowd. This recipe serves 6, but if you're hosting a larger crowd or simply want leftover mashed potatoes to enjoy throughout the week, double or triple the recipe!
• Wallet friendly: Both sweet potatoes and butternut squash are naturally affordable and a great filling and comforting side dish to serve alongside any meal.
• Great for busy weeknights: This sweet potato butternut mash is ready start to finish in under 45 minutes and only requires 10 minutes of prep! Easy enough to make on busy weeknights when you need something quick and easy!

• Butternut Squash-This recipe calls for an entire butternut squash, which will yield about 2 ½ cups of cooked butternut squash. If you prefer, you can use pre-cut butternut squash and bake it that way, which will cut down on some prep time. If you do buy pre-cut butternut squash, I recommend buying 3 cups worth of raw butternut squash, as it will soften when baked and yield about 2 ½ cups of cooked butternut squash.
• Sweet Potatoes - I recommend buying larger sweet potatoes for this recipe to yield more mash. Just remember, yams are not the same!
• Cream cheese - My secret ingredient to the best mashed potatoes! You can use either vegan cream cheese or regular cream cheese.
• Butter - Unsalted, salted, and vegan butter will all work well here. If you are using salted, know that you likely will need less salt to taste.

Step 1: Pierce the sweet potato with a fork, and cut the butternut squash in half. To cut the butternut squash in half, cut it from the stem area all the way through. Using a sharp knife helps wit this. If you are struggling, you also can cut it the short way. There is no need to remove the seeds before baking.

Step 2: Bake the sweet potato and butternut squash until they are full. Depending on the size of both, this can take anywhere from 30-45 minutes.

Step 3: Allow the butternut squash and sweet potato to cool then gently spoon out the soft inside of both and place them into a bowl. It will be hot and steamy, so wearing gloves in reccomended. Then, mash both with a masher, kitchen aid mixer or fork until they are the consistency you want.

Step 4: (Optional) Add the butter and minced garlic in a microwavable bowl and microwave for 20-30 seconds, until the butter is melted. This will infuse the butter with garlic taste.

Step 5: Add all ingredients into the bowl and mix until fully combined. I like to use a spatula for them.

Step 6: Scoop onto your plate or your bowl and add extra butter if you like! Enjoy.

These butternut mashed sweet potatoes will store well in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheat stand mixer mashed butternut squash leftovers in the microwave in a microwave safe bowl in 30 second bursts, mixing often, until warmed through. To keep from drying out, I recommend covering the bowl with a damp paper towel or add a small splash of milk and a pat of butter.

Roast the potatoes and butternut squash ahead of time and place them in the fridge for up to 12 hours. This will cut down significantly on the time significantly.

Then, when you are ready to make the mashed potatoes, place the cooked potato chunks in the microwave for 60-90 seconds and cover with a damp paper towel. Once they are hot, place them in a bowl with the rest of the ingredients and mix as usual.

The number one reason potatoes become gummy or gluey in texture is when they are overworked and overmixed. This causes the potatoes to release too much of their starch content and become a gluey consistency. The trick is not to mash too much, especially when using an electric mixer

You can certainly do either. However, I like to roast mine, as I find the inside becomes creamer and the roasted allows for a fuller flavor.

Just like butternut squash, you can roast or boil the sweet potatoes. I roast them, as I find it hard to boil larger sweet potatoes and I enjoy the flavor the roasted sweet potatoes over boiled.

• Use room temperature cream cheese and cheese. Room temperature dairy will blend much more easily into the mashed potatoes. Cold ingredients take more mixing, which can cause over mashing!
• Roasted the butternut squash and sweet potato. While you can boil them both, roasted these veggies allows them to have a creamier texture and more sweetened flavor.
• Do not mistake yams for sweet potatoes. They may look somewhat similar, but they taste different. Sweet potatoes are sweeter and creamier. Yams have a scaly, bark-like skin. Sweet potatoes tend to have a more tapered shape and may be firm or soft with thinner skin

Quick Mashed Potatoes in Kitchenaid Mixer

Sheet Pan Roasted Vegetable Gnocchi

Fall Kale and Quinoa Salad

The Best Maple Balsamic Brussels Sprouts

• FIX ALL PICS