Mashed Potatoes and Squash

Place the butternut squash, inside up, potatoes, 3 cloves of garlic, and 3 sprigs of rosemary on a lined sheet tray. Use a fork to puncture the golden potatoes 2-3 times each.

Drizzle the squash with olive oil and sprinkle the salt and pepper on it.

Bake for 1 hour until the squash and potatoes are tender when pierced with a fork.

Remove from the oven and let it cool for 15 minutes, or until cool enough to handle with your hands. Slice the potatoes open in half to help them cool.

Add the Greek yogurt, remaining garlic, and remaining rosemary to a food processor or high speed blender. Use a spoon to scoop out the insides of the squash and potatoes and place them in the blender or food processor with the other ingredients.

Blend on high for 1 to 2 minutes, until smooth and creamy. Enjoy!