Butternut Squash and Carrot Mash

Fall is in the air! And I’m back at trying new things, as well as sticking with a few old stand-byes. My most recent experiment took place because I had just a couple of carrots, as well as a squash fresh from my parents garden. I topped my butternut squash and carrot mash with some of the chili I made the same day.

Ingredients

2 carrots, cut into rounds

butternut squash, cut into chunks – enough to almost fill a small pot

water

1. Place the carrot rounds into the pot, and top with the squash until the pot is not quite full.
2. Add water to barely cover the vegetables.
3. Boil until the carrots and squash are tender enough to mash.
4. Drain the water off the vegetables, and mash with a fork.

Tips

• Add cinnamon and nutmeg to the mash if desired.
• Save money by using vegetables from your garden.

Serving Suggestions

• Serve over chili or spaghetti squash.

Happy fall!

Shannon