Mashed Butternut Squash with Carrot and Orange

Slightly adapted from a recipe in Savvy Kids Food, by Sarah and Rupert McKerron; I found it online at Showcook. I like this for dinner parties and suchlike, because the time-consuming bits can be done ahead of time, and all you have to do before serving is reheat it. I suspect this might freeze well, but I've not tried it.

Serves 4–6 as a side dish

• 6 carrots, peeled and sliced
• 1 butternut squash, sliced lengthways
• 2 pinches of cinnamon
• 1 Tbsp olive oil
• juice of 1 orange

Sprinkle a little of the cinnamon on the cut sides of the butternut squash, and drizzle with a little of the olive oil. Toss the sliced carrots with the remaining oil and cinnamon.

Place the squash (cut side up) and carrots on a greased baking tray, and bake at 180C (360F, Gas Mark 4) for about 40 minutes or until softened and lightly browned.

Scoop out and discard the seeds from the middle of the squash. Now scoop out the flesh, and mash it together with the carrots and the orange juice. Either serve it now, or allow to cool and reheat later.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 15 Sep 2006 - comments and questions to Kake L Pugh (kake@earth.li).