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Recipes

Carrot & Butternut Squash Mash

600g/1lb 4oz carrots
½ medium butternut squash

  1. Peel the carrots and chop them into small pieces.
  1. With care, cut the squash in half, then scrape out the seeds using a knife.
  1. Take one half and peel off the skin with a potato peeler, then chop into small chunks.
  1. Place carrot and squash into a saucepan and cover with water.
  1. 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 folk.
  1. Using a colander, drain, then put back into saucepan.
  1. Mash using a potatoes masher, adding a dash of soya milk to make slightly creamy, if desired. Mash until mixture reaches desired consistency. Add salt and pepper to taste.

 

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