Wednesday, 5 November 2014

Squash & Carrots with Cinnamon & Ginger

Here is a dish I have been making quite often this fall, what with our fabulous squash harvest and equally fabulous carrot harvest. I'm not including the time to cook the squash, because you bake it and serve it the night before, and then you make this with what I hesitate to call leftovers, since you carefully set aside the amount needed so it wouldn't get eaten.

If you don't go the bake-it-the-day-before route, I generally find it takes an hour to an hour and quarter to bake squash, at 350°F; you will also need to cool it enough to handle, to get it out of the shell and mashed.

You can do this as I do, and leave the carrots rather chunky for some texture, or you could run it through the food processor for a much smoother texture, but that seems like a lot of unnecessary messing about to me.  This is so deliciously simple, or is that simply delicious, and a little texture never killed anyone.


4 to 6 servings
30 minutes - 10 minutes prep time, not including cooking the squash


2 cups cooked mashed squash
2 cups cooked carrots, mashed
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Having obtained your cooked squash, and having mashed it, it is time to cook the carrots. Peel them and cut them into chunks, and put them into a pot with water to cover, and boil them until they are quite tender; perhaps as much as 15 minutes. Drain them, mash them, and add the squash to the pan, along with the butter, cinnamon, ginger, and salt. Mash and mix all these up thoroughly, and keep them on the burner until the mixture is hot through again, stirring all the time to prevent scorching. Aaaand that's about it; serve it up.

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