1 butternut squash, about 2½
pounds
4 sweet potatoes (about 8 ounces
each), peeled and cut into chunks
¼ cup maple syrup
2 tablespoons unsalted butter
½ teaspoon ground nutmeg
Salt and freshly ground black pepper,
to taste
Peel and seed the butternut squash; cut into large chunks.
Place the squash and sweet potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat and simmer, uncovered, 15 to 20 minutes or until tender. Drain well and remove to a bowl.
While squash is still hot, mash in remaining ingredients with a fork. To re-heat, place in an oven-to-table dish, covered, in a 350 degree oven and heat through.
Serves 8. Per serving: 191 calories, 40 g carbohydrates, 3 g protein, 3 g fat, 8 mg cholesterol.