Carrot & Butternut Squash Mash

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.