Rutabaga & Butternut Squash Purée

Hands-on time: 10 minutes

Time to table: 50 minutes (presuming the squash is already roasted, otherwise 2 hours)

Makes 3 cups

Salted water to cover

1 pound rutabaga, skin sliced off with a knife, then cubed

Flesh from half a large roasted butternut squash (about 1 1/2 cups)

1 tablespoon butter or butter sub

Salt and pepper to taste

Maple syrup to drizzle, optional 

Bring the water to boil in a medium pot. (To save on dishes, use one in which you can also mash the vegetables once they're cooked.) Cook the rutabaga until soft, about 40 minutes. Drain and return to the pot. Add the squash and butter, mash until smooth. Season to taste, serve and enjoy, especially with a tiny drizzle of maple syrup!