| 6 | 45 | 116 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 6 |
| 1 squash | Butternut squash (medium; cut into chunks) |
| 2 medium potato(es) | Sweet potato (cut into chunks) |
| 1/4 tsp | Ginger, dried |
| 1/2 tsp | Cinnamon |
| 1/4 tsp | Nutmeg, ground |
| 1/4 cup | Rice milk, unsweetened |
Preheat oven to 350 degrees. Steam squash and sweet potato until tender. Remove, peel, and purée in a food processor. Add ginger, cinnamon, nutmeg, and rice milk. (Add enough rice milk for desired consistency of mashed potatoes.) Put mixture into 11⁄2-qt. casserole, garnish with a sprinkle of cinnamon and bake for 15 minutes.
| Vegetables | 3.1 |
