Servings: 2 to 4

1/2 medium to large butternut squash ends removed ½ medium to large butternut squash ends removed
1 large sweet potato ends removed 1 large sweet potato ends removed
Salt and pepper Salt and pepper
Butter (optional) Butter (optional)

Remove the seeds and membrane from the squash. Peel the hard outer peeling of the squash. Dice the squash into large even sized chunks.
In medium sized pot place squash chunks and cover with water. Bring pot to a low boil the reduce to a simmer. Cook until chunks are tender (easily pierced with knife point).
Drain squash and set aside.
Peel the sweet potato and dice into large even sized chunks. Using the same pot place sweet potato chunks in the pot and cover with water. Bring pot to a low boil the reduce to a simmer. Cook until chunks are tender (easily pierced with knife point).
Drain sweet potato.
Place squash and sweet potato chunks into a food processor and blend until smooth. Add salt and pepper to taste.
Add a dollop of butter on top and serve.
Enjoy!