Butternut Squash and Sage Mashed Potatoes



2 large russet potatoes

1 medium sized butternut squash

3 T grass-fed butter

1 T avocado oil

5 garlic cloves

3 T fresh sage, chopped 

2 T maple syrup

1 T sea salt


Preheat oven to 425 degrees.

Chop potatoes and butternut squash and toss in sea salt and avocado oil.

Roast for 25 minutes.

Add in minced garlic and sage, toss, and roast for 10 more minutes.

Mash together with butter and maple syrup. Add more salt and pepper if needed! 

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