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Squash and sweet potato mash
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Photo, Erik Putz.
Ingredients
3 cups acorn squash, peeled and coarsley chopped
3 cups sweet potatoes, peeled and coarsley chopped
2 tbsp canola oil
1/4 cup Greek yogurt
1/4 tsp salt
fresh pepper, to season
Instructions
PREHEAT oven to 400F.
TOSS squash and sweet potatoes oil on a baking sheet. Roast until tender and golden, about 30 min. Transfer to a food processor.
WHIRL with Greek yogurt and salt until smooth. Season with fresh pepper.
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