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Print this Recipe    Carrot Squash

Carrot & Squash Puree

1 lb (454 g) butternut squash
1 lb (454 g) carrots
4 T (57 g) butter
1/4 (60 ml) cup heavy cream
salt
pepper
paprika

Cut the butternut squash lengthwise. Remove the seeds from the
squash. Cut off and discard the squash's skin/rind. Cut the squash
into pieces that are about 1.5 in. x 0.5 in. (3.8 cm. x 1.3 cm.),
then place the pieces in a saucepan.

Cut off and discard both ends of the carrots, then wash the carrots.
Cut the carrots into pieces about 1.5 in. x 0.5 in. (3.8 cm. x 1.3
cm.), then place the pieces in another saucepan. Add enough water
to both saucepans to just cover the vegetables.

Bring both saucepans to a boil over a high heat. Change the heat
to low and cover the saucepans. Simmer the vegetables until they're
tender, or for about 12 minutes. Remove both saucepans from the
heat.

One saucepan at a time, drain the vegetables through a colander
over the sink, then place the vegetables together in a large bowl.
Add the butter and cream to the carrots and squash.

Mash the ingredients together with a hand masher or an electric
hand mixer. Add salt and pepper to your taste, and sprinkle the
mixture with paprika for a finishing touch.

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