So Thanksgiving dinner with aging right-wing relatives maybe wasn't the most affirming experience ever, but my contribution to the food side of things worked out very nicely, so you all should make it for your next dinner. Especially if it's cold outside, or at least what passes for cold in Tucson.
Butternut-Sweet Potato Mash
1 good-sized butternut squash, halved, seeds scooped out
1 large garnet yam or sweet potato
Oil the cut sides of the squash, place cut side down in a rimmed baking dish, wrap yam in foil and toss on top, bake all at 400 for about an hour or until nice and soft. Squash should be deep orange and squish at the slightest touch.
Scoop squash into a large bowl. Peel yam and dump in with squash. Add a small can (tuna-sized, 8 oz?) of crushed pineapple with juice. Add ~1/2 t minced fresh ginger, a splash of orange juice, a little glop of butter, and a touch of salt. Mash with a masher or fork to desired squishiness. Let it sit for a while to give the flavors a chance to hang out and develop a relationship, especially the ginger; overnight--as with many things--is best. Heat to piping hot before serving, sprinkle your favorite toasted nuts over the top, and nom nom nom.