Mashed Butternut Squash and Sweet Potato

Perfect side dish. Full of vitamins and fiber. It tastes delicious too! Kids will love it too.

Wash, peel and chop your vegetables (see video above) Chop your carrots much smaller than the other vegetables. They take longer to cook. If they are small, they will cook at the same time as the larger cuts.

Place chopped vegetables into a pot filled with cold water. (see video) Bring to a boil and allow vegetables to soften. When a fork can easily go through them, they are done.

Drain your vegetables and put into a large mixing bowl. Add butter, milk and salt. (see video)

Mix with mixer until smooth. Add a thickener if necessary. I use rice cereal. Yes, it's for babies, no it won't kill you. If we can feed it to babies, we can eat it. It does not change the taste at all. You can use corn starch if you like. I have a corn allergy.

I made extra so there would be leftover for another meal or two.

Great snack between meals. Not too filling, but just enough to take the edge off without ruining their appetite for dinner. Cottage cheese and peaches. My mom used to make us this treat with various fruits when we were kids. It was great for after school. Sometimes she'd make us cottage cheese on toasted bread with cinnamon sugar sprinkled on top. Yummy. We did it ourselves as teens and young adults and I gave it to my own kids.

Today's lunch was leftover broccoli cheese soup with kidney beans added for extra protein.

Dinner was escarole with added ingredients. Come back to check out tomorrow's post to see what I added to the dish.

I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until "it looks good". So, judge for yourself.

Ingredients:

Butternut squash

Sweet Potatoes

Carrots

Celery

Butter

Milk

Salt

Thickener (I used rice cereal)