Side Dish
4 servings
10 minutes
20-30 minutes
Melissa's Corporate Chefs
1/4 cup Milk
4 medium Organic Yams, peeled, cut in 2 inch chunks
1 Butternut Squash, peeled and seeded, cut in 1 inch cubes
2 tablespoons Unsalted Butter
1 teaspoon Ginger Root, freshly grated
1/4 teaspoon Ground Cinnamon
Salt and Fresh Ground Black Pepper
In a large pot, boil the yams with the squash until they are both tender, about 20 to 30 minutes.
Transfer the vegetables to a large bowl.
With a masher or food mill purée until smooth.
Add the butter, milk, ginger, cinnamon; combine thoroughly until smooth.
Season to taste with salt and pepper.
