gingered sweet potato squash puree

A new favorite recipe of mine. This is the perfect time of year as squash are fabulously in season. I recommend!

2 sweet potatoes
1 butternut squash
2 Tbsp butter
1 Tbsp maple syrup
1/2 tsp powdered ginger

Bake sweet potatoes (about 1 hr 400 degreesF) until easy to pierce.
Cut butternut squash in half, put in baking pan flesh side down filled with about 1 in. of water. Bake at 400 oF about 45 min.
Put all that yummy pulp in a food processor and puree the heck out of it.
Add butter, syrup, and ginger. Puree some more.
Yummy in my tummy, eat it up!