I always find myself struggling, as I posted last week, with my sweet tooth, but also finding a healthy carb since I LOVE bread, rice, potatoes and most of the things that we should try to eat less of when getting back into shape by exercising moderation.  Last week, as we did our shopping for the week I grabbed what I thought may be the last of the somewhat local squash varieties and cooked them up to make a mashed potato alternative that I could use as a side for meals this week.  What it turned into reminded me of a cross between sweet potato pie and somehow, a hint of Thanksgiving but without all the overindulging guilt.

Butternut & Acorn SquashIngredients –

1 small Butternut Squash
1 Acorn Squash
2 medium Sweet Potatoes
1 tablespoon Cinnamon
1 tablespoon Badia Complete Seasoning
1 tablespoon Garlic Salt
Cracked Pepper

Preheat oven to 385.  Cut butternut squash and acorn squash in half and scoop out the seeds.  Next place squash in a baking dish, flesh side up and you can lightly brush with olive oil (or vegan butter if you have it on hand) to keep it from overcooking.  Place in the oven and cook until flesh is tender when poked with fork.  Either in a separate rack or in the microwave, bake the 2 sweet potatoes (I choose to microwave, just for time convenience).  Remove from the oven and let cool.  Scoop out the squash and add to bowl, also scoop out the sweet potato and add to the bowl.  Add remaining ingredients and with a hand potato masher (or hand mixer if you so desire) mash until all ingredients are incorporated.

You can serve this dish as a great side to add heartiness or store and use it as part of your weekly meal prep for lunches.