Mashed Butternut and Acorn Squash

I'm going simple this year with our Thanksgiving menu - Dave just wants turkey and stuffing (nothing else, he's so weird) but I love green bean casserole so we are having that too...I make it in the crockpot and it's sooooo easy (click here for the recipe). I decided at the last minute this morning, after Tesha told me she was making it, that I also want mashed squash. I was going to just boil some butternut squash chunks but when Tesha told me how she's making hers I decided to copy...er, I mean be inspired by haha... her method. Very easy so it's perfect for my simple dinner plans.

look how pretty this cut acorn is!

I cut a small butternut and a small acorn squash in half, scooped out the seeds, roasted the squash in a 350' oven until soft (I sort of forgot they were roasting so don't know how long it actually takes, mine were in there almost an hour before I remembered them!). Let the squash cool, then scrape out of the shell. I put it in the food processor so it'd get very smooth - don't know what Tesha did - normally I would add a little sweetener (maple syrup or brown sugar) but these squash are really sweet already so I didn't add any additional sugar. Taste yours before deciding if you need to make it sweeter. After processing the squash until smooth I streamed in 2 tablespoons of melted butter mixed with a pinch of cayenne pepper and salt until they were incorporated into the squash. Transfer to a 9" baking dish; about 1/2 hour before we were ready to eat popped it into a 350' oven until it was heated thru.

This turned out SO good, I'm not saving this simple recipe just for my holiday meals - it's a winner any time of the year!

PS: HAPPY THANKSGIVING!!!