Butternut Squash and Carrot Purée

Shopping list

• 300 g butternut squash — peeled, deseeded and cubed

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• 150 g carrots — peeled and chopped

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• 1 tsp olive oil

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan). Toss the squash and carrot pieces in a little olive oil.

2. 2

   Spread the vegetables on a baking tray in a single layer and roast for 25– 30 minutes until tender and lightly golden at the edges.

3. 3

   Allow to cool slightly, then transfer to a blender or use a hand blender to purée until completely smooth, adding a tablespoon or two of cooled boiled water if needed to reach the desired consistency.

4. 4

   Serve lukewarm. Store any leftovers in the fridge for up to two days or freeze in ice-cube trays for single portions.