Ingredients
- 3 lbs. butternut squash, halved and seeded
- 1½ lbs. sweet potatoes
- 3 Tbsp. orange zest
- ½ tsp. cinnamon
- 1 Tbsp. olive oil
- Pepper to taste
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 400ºF. Cover a large baking sheet with foil and coat with cooking spray.
- Lay squash on baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Bake until squash and potatoes are tender (1 hour).
- Let veggies cool until just safe to handle (15 minutes). Remove skins and mash together, stirring in remaining ingredients.