Butternut squash & sweet potato casserole

image from minimalistbaker.com

2 medium sweet potatoes, about 1 1/2 lbs, peeled and cubed

1/2 of a butternut squash, about 1 lb, peeled, seeded and cubed

3/4 cup heavy cream or full fat coconut milk

2 tablespoons butter or coconut oil

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup chopped pecans

Preheat your oven to 350 degrees.

Place the cubed sweet potatoes and squash in a saucepan with water to cover.  Bring to a boil and simmer until very soft, about 30 minutes. 

Drain and mash with the cream/coconut milk, butter/coconut oil, cinnamon, nutmeg and salt. Taste and adjust seasonings if needed. Spread the mixture into a 8x8 baking dish greased with butter or coconut oil. Top with the pecans and bake for 20 minutes.

Serves 6-8.