Carrot & Butternut Squash Mash

Carrot & Butternut Squash Mash

This Butternut Squash & Carrot mash makes a great change to the usual potato dish and just glows with a lovely, warming colour.

Easy recipeEasy Gluten free Wheat freeCheap as chickpeas
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Preparation time

Cook time

Total time

30 minutes




  • sides-light-meals-and-salads
  • vegetable-side-dishes




  • 110g/4oz carrots
  • ½ medium butternut squash – about 600g/generous 1lb
  • Soya milk
  • 1-2 tbsp vegan margarine (eg Pure) or olive oil
  • Salt and pepper


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.

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