twice baked sweet potato butternut squash

This recipe is so easy, healthy and amazingly delicious.

ingredients:

1 red onion

1 sweet potato

1 large butternut squash

3 tablespoons coconut oil

2 tablespoons brown rice miso

2 cloves garlic minced

1/2" of ginger root minced

preparation:

heat the oven to 350 degrees

bake sweet potato and squash until soft, about 45 minutes

in the meantime slice the onion, and caramelize it in the coconut oil

allow the squash to cool a little then cut the top off, and slice it down the middle. be careful not to get burned by the steam.

scoop the seeds out, and set them aside for baking.

in a bowl mash the sweet potato with the caramelized onions, garlic, ginger and miso, and about half of the soft center from the squash.

stuff the filling back in the squash shell and put the oven for another 20 minutes or until the top is browned.

delicious on a cold day