Preheat oven to 375 F.
Add the butternut squash and cauliflower to a saucepan and fill it with water.
1 butternut squash, 1 head cauliflower
Bring to a boil, and simmer for 12 to 15 minutes or until vegetables are fork tender.
Drain the water and set vegetables aside.
In the same saucepan, melt ghee over low heat.
¼ cup ghee
Add the garlic and cook for 1 to 2 minutes.
2 garlic cloves
Bring the butternut and cauliflower back to the pan, and mash everything with a potato masher.
Add the spices and fresh herbs, and season generously to taste.
2 tsp. fresh sage, Sea salt and freshly ground black pepper, ½ tsp. paprika
Place the mixture in a baking dish, and bake in the preheated oven for 20 to 25 minutes.
Serve topped with fresh parsley.
Fresh parsley