Ingredients:

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• 1 medium butternut squash (cut into chunks)
• 2 medium to large sweet potatoes (chunks)
• ½ tsp ginger
• ½ tsp cinnamon
• Dash nutmeg
• ¼ cup almond milk

Preheat oven to 350 degrees.  Steam squash and sweet potato until tender.  Remove peels and puree in food processor.  Add ginger, cinnamon, nutmeg, and almond milk (add enough to match the consistency of mashed potatoes).  Put mixture into a casserole dish and garnish with a sprinkle of cinnamon.  Bake about 15 minutes.