Mashed Butternut Squash and Sweet Potatoes

4.67 stars average

Mashed Butternut Squash and Sweet Potatoes

The ultimate fall side dish, these mashed butternut squash and sweet potatoes are scented with orange zest and lightly sweetened with maple syrup. Ideal for entertaining, these can be prepped up to 3 days in advance!

Course Dinner, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 204kcal

Author Liz Della Croce

Ingredients

1 small butternut squash peeled, seeded and cut large chunks
3 medium sweet potatoes peeled and cut small chunks
2 tablespoons butter unsalted
1 tablespoon honey or maple syrup
⅓ cup milk warmed in microwave
1 teaspoon cinnamon
1 teaspoon kosher salt
¼ teaspoon pepper
2 teaspoons orange zest

US Measurements - Convert to Metric

Instructions

Place peeled butternut squash and sweet potato chunks in a large pot and cover with water.
1 small butternut squash, 3 medium sweet potatoes
Bring to a boil and simmer for 10-15 minutes or until fork tender. (It is important to test with a fork because knives are too sharp to be an accurate test of doneness.) Strain squash and potatoes and return to warm pot.
Add butter, honey, warm milk, cinnamon, salt, pepper and orange zest. Using a potato smasher to combine ingredients until butter is melted and mixture is smooth. For a whipped texture, use an electric mixer and beat on medium for 2 minutes.
2 tablespoons butter, 1 tablespoon honey or maple syrup, 1/3 cup milk, 1 teaspoon cinnamon, 1 teaspoon kosher salt, 1/4 teaspoon pepper, 2 teaspoons orange zest

Notes

This dish makes a fabulous Shepherd's Pie topping as well! It's also very freezer friendly.

For an extra depth of flavor, try roasting the squash and potatoes instead of boiling them!

Nutrition