Carrot & Butternut Squash Mash

This Butternut Squash & Carrot mash makes a great change to the usual potato dish.

See how to prepare you carrots and squash with our slideshow.

Serves:

Time:

30 minutes

Gluten free

No nuts

No sesame

Reduced sugar

Ingredients:

110g/4oz carrots
½ medium butternut squash - about 600g/generous 1lb
Soya milk
1-2 tbsp vegan margarine (eg Pure) or olive oil
Salt and pepper

How to chop a carrot. Click on an image to read step-by-step instructions.

Created with flickr slideshow.

How to prepare your squash

Created with flickr slideshow.

Method:

1. Scrub or peel the carrots. Youngish carrots are best scrubbed - old ones may need to be peeled. Chop them into small pieces.

2. With care, cut the squash in half, then scrape out the seeds using a knife.

3. Take one half and peel off the skin with a potato peeler, then chop into small chunks.

4. Place carrot and squash into a saucepan and cover with water. Bring to boil, then turn down and simmer on a medium heat for around 20 mins, or until both have become very soft when tested with a fork.

6. Using a colander, drain the vegetables then return them to the saucepan. Use a potato masher and mash until smooth and creamy, adding a dash of soya milk to make slightly creamy. Add a little margarine or olive oil also if desired. Mash until mixture reaches desired consistency. Add salt and pepper to taste.