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 Carrot & Butternut Squash Mash
Serves:
4
400g carrots
1 medium butternut squash
milk
1-2 tbsp butter or margerinel
Salt and pepper

1. Peel the carrots and chop them into small pieces.
2. cut the squash in half, then scrape out the seeds using a knife.
3. 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 minutess, 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 milk to make slightly creamy. Add a little margarine or butter if desired. Mash until mixture reaches desired consistency. Add salt and pepper to taste.

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