Pre-heat oven to 400F degrees. Cut the squash in half lengthwise and scoop out seeds. Place squash cut side down on large baking tray. Wash the sweet potatoes, cut in half and place cut side down on the baking tray with the squash. Bake until tender, 45 minutes to 1 hour. Allow squash and sweet potatoes to cool slightly – 10-15 minutes. Scoop out the cooked squash and sweet potatoes. Place in food processor with salt, pepper and butter. Puree until smooth in the food processor or mash in a large bowl with a masher or hand mixer. A hand mashed mixture will have more texture. Spread the mixture into an 8×10 baking dish and swirl decoratively with a spoon if desired. If you prepare ahead, reheat, covered, in a 325 degree oven until warm, 20 – 30 minutes.
Prepare this recipe up to 48 hours in advance. For advance preparation, cool in the 8×10 pan, cover with foil and refrigerate. Reheat, covered, in 325 oven 20-30 mins. Great to serve with ham, turkey or pork. Adds a very pretty splash of color to any meal. For more recipes like this, check out Thanksgiving Turkey, Slow cooker Mashed Potatoes, Mama K’s Homemade Gravy, Stuffing Recipe, Baked Apples and Pumpkin Pie with Grain Free Crust.