1 lg. butternut squash, skin on, cut into pieces
5-6 potatoes, skin on, cut into pieces
1 tbsp. butter
1 tbsp. olive oil
2 lbs. mushrooms, sliced
2 leeks, thinly sliced, white part only
Salt and pepper

In heavy skillet over medium heat, melt butter and oil. Add mushrooms and leeks. Stir fry until wilted. Set aside.

Boil potatoes and squash for 20 minutes or until very tender. Process with the water that was used to boil them.

Mix everything together and season with a little salt and lots of pepper.