Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 3 sweet potatoes (peeled and roughly chopped)
- 1 small butternut squash (about one pound, peeled and roughly chopped)
- 1/2 cup beef broth (vegetarians can substitute with vegetable broth)
- chopped scallions
- freshly grated parmesan
- Salt and pepper to taste
Instructions
- Bring a large pot of water to boil.
- Boil the potatoes and squash for about 15 minutes, until very tender.
- Drain and put everything in a mixing bowl. Mash until you get a creamy texture.
- Add olive oil and mix well. Add beef broth and stir until all the liquid is absorbed.
- Season with a good amount of salt and pepper.
- Top with chopped scallions and freshly grated parmesan.
