1. Preheat the oven to 400 F. Toss the butternut squash in one tablespoon of coconut oil and transfer to a foil or parchment lined baking sheet. Prick the sweet potatoes and place them on another baking sheet. Place both sheets in oven and roast the butternut squash till golden and soft (about 25 minutes) and the sweet potatoes till totally tender (about 40-45 minutes).

2. When they're cool enough, scoop the flesh from the sweet potato skins and transfer to either a food processor or a mixing bowl. Add the squash pieces, orange juice, and the second tablespoon of coconut oil. Mash with a potato masher, or, if you'd rather use your food processor, process till mashed but not entirely pureed. Season to taste with salt and pepper and serve.