1.- Cook the zucchini and butternut squash, separately cream in a juicer and reserve.
2.- Cook and mash the potatoes. Thinly slice the onions, then cut in half and brown in a sauce pan, reserve. Combine the mashed potatoes with the onion.
3.- To serve create a quenelle of mashed potato in the center of the plate, separate the creams and pour into the plate at the same time until both are evenly distributed (half butternut squash and half zucchini).
