Acorn & Butternut Squash Mashed Potatoes with Ricotta, Honey & Sage

Ingredients:

1 acorn squash, cut in half with seeds scooped out
4 cups butternut squash peeled and cut into chunks
2 whole cloves of garlic, peeled
Olive oil
Salt & pepper
4 tablespoons butter
1 tablespoon pure maple syrup
1/2 cup whole milk
1 cup ricotta cheese
6 fresh sage leaves, roughly chopped
Honey

Directions:

Heat oven to 400 degrees F. On a baking sheet lined with foil, place acorn squash, butternut squash pieces and garlic cloves. Season everything with salt & pepper and drizzle with olive oil. Roast for 30 minutes until soft and tender. Scoop out acorn squash and place chunks of butternut squash and garlic into a large bowl.

Add butter, milk, maple syrup and additional salt & pepper if needed. Use a masher, hand mixer or immersion blender to blend until smooth. Serve in a large bowl topped with ricotta cheese, sage leaves and a drizzle of honey. Sprinkle additional salt on top before serving.