The butternut squash mashed potatoes are made like so: peel and chop potatoes and butternut squash (I like equal parts, but if you like your potatoes more potato-y, make your ratio lean toward the potato side. It's probably not a good idea to put more squash than potato though. I think it might turn out a bit runny that way.), put in boiling water until both are soft, mash, add salt to taste. You can add butter, but the squash adds quite a bit of creaminess, so butter is really superfluous in this recipe. I decided that since squash is most decidedly a vegetable, we did not need any veggies on the side.