• 3 large sweet potatoes (~1/3 lb each), scrubbed and cut in half lengthwise

• 6 cups peeled, cubed butternut squash (~1 small squash)

• salt and pepper to taste

• 1 pinch ground cinnamon 

• 1 tablespoon maple syrup

Topping

• 1 cup pecans or walnuts, roughly chopped

• 1 tablespoon coconut oil

• 1 tablespoon maple syrup

• 1 pinch ground cinnamon

• 1 pinch salt

1. Preheat oven to 400° F and line 2 large, rimmed baking sheets with parchment paper for easy cleanup. Lightly grease a small baking dish 8x8 or a similar size.  

2. Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Sprinkle with a pinch of salt and pepper.  

3. Roast butternut squash for 15 – 20 minutes, until it is very fork tender and easily mashed. Once it’s done, remove from the oven and set aside. 

4. Depending on the size of your sweet potatoes, roast 20-35 minutes total, until soft and can be easily mashed. Reduce oven temperature to 350° F. 

5. Meanwhile, heat a large pan over medium heat. Add pecans/walnuts and toast for 5 minutes, stirring frequently to prevent burning. Add coconut oil, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside. 

6. Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to thoroughly mash. Add a pinch of salt + pepper, ground cinnamon and maple syrup. Mash once more to combine. 

7. Transfer mashed squash and potatoes to the prepared baking dish and top with toasted nuts.  

8. Bake for 10-15 minutes, until completely warmed through and fragrant. Let cool briefly and then serve with love. 

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.