Step 1

Place peeled butternut squash and sweet potato chunks in a large pot and cover with water.

Step 2

Bring to a boil and simmer for 10-15 minutes or until fork tender. (It is important to test with a fork because knives are too sharp to be an accurate test of doneness.)

Step 3

Strain squash and potatoes and return to warm pot.

Step 4

Add butter, honey, warm milk, cinnamon, salt, pepper and orange zest.

Step 5

Using a potato smasher to combine ingredients until butter is melted and mixture is smooth.

Step 6

For a whipped texture, use an electric mixer and beat on medium for 2 minutes.