Butternut squash and carroty mash with thyme
- Preparation and cooking time
- Makes 4 portions
- 200g Butternut squash (or swede or pumpkin)
- 1 Carrot
- 4 New potatoes
- 1tsp Fresh thyme
- A dash of olive oil
- STEP 1
Peel the squash, swede or pumpkin and cut into thick slices.
- STEP 2
Place in a roasting tin and drizzle with olive oil. Roast at 200C/400F/Gas mark 6 for 30-40 minutes, or until soft.
- STEP 3
Prepare the carrots and potatoes and boil until soft.
- STEP 4
Add the thyme to the cooked vegetables and blend to a smooth puree.