Butternut Squash and Sweet Potato Mash

I love squash - all kinds, don't you ? Except I hate peeling them. But there is more than one way to peel them: You can peel them raw (the most difficult), you can bake them slowly and remove the skin or you can steam them. In the latter two, you need to cut the squash lengthwise in two and remove the seeds. In the first way (raw) the best way is to stand it up and holding firmly with one hand, with the other hand slice downwards with a sharp knife to remove the skin. Sounds a bit tedious...and it is! However that is the best way if you want to cut it into chunks and steam or boil after. All three methods work well with almost any kind of squash.

In this recipe I paired up the butternut squash with sweet potato to add a firmer consistency. I also added one shallot to "spice" up the flavor.

1 butternut squash, peeled while raw and seeded, cut into large chunks
1 large sweet potato peeled and cut into large chunks
1 medium shallot, quartered
1 tbsp butter
salt to taste
1/3 cup heavy cream

In a large saucepan with steaming basket, fill with water just enough to reach a little lower than the basket. Add all the vegetables and steam with cover on until they are very tender. Drain off water and return vegetables into the saucepan. Add butter, cream and salt, then mash with a potato masher until smooth but a little chunky.

Butternut Squash & Sweet Potato Mash
Served with Roast Chicken & Romanesco