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

7 thoughts on “Butternut Squash and Carrot Mash

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s