1. Can I use frozen butternut squash?

Yes, just boil or steam directly from frozen, then mash with sweet potatoes.

2. How can I make this vegan?

Use olive oil or vegan butter and coconut or almond milk instead of dairy.

Absolutely! Roasting intensifies the sweetness and adds caramelized depth.

It pairs beautifully with roasted chicken, turkey, salmon, or lentil loaf for a vegetarian option.

Creamy mashed sweet potato and butternut squash—warm, nourishing, and perfect for fall gatherings.

Scale

2 medium sweet potatoes, peeled and cubed

1 medium butternut squash, peeled, seeded, and cubed

3 tbsp unsalted butter (or olive oil)

¼ cup milk, cream, or coconut milk

2 tbsp maple syrup or honey (optional)

½ tsp ground cinnamon

¼ tsp nutmeg

Salt and pepper, to taste

Fresh herbs for garnish

Cook Mode Prevent your screen from going dark

1. Boil sweet potato and squash until tender, 15–18 min.

2. Drain well, return to pot.

3. Add butter, milk, maple syrup, cinnamon, nutmeg, salt, pepper.

4. Mash until smooth and creamy.

5. Adjust seasoning, add more milk if needed.

6. Garnish with fresh herbs and serve.

Drain vegetables well before mashing to avoid watery texture.

Roast instead of boiling for deeper flavor.

Store up to 4 days or freeze for 2 months.

Vegan-friendly with olive oil and coconut milk.