• 1 small butternut squash, peeled
  • 1 large sweet potato, peeled


  1. Cut the butternut squash in half, scoop out the seeds and chop into bite size pieces.
  2. Chop the sweet potato into bite size pieces and place both vegetables in a saucepan and cover with water.
  3. Bring to boil and then turn down the heat to a gentle simmer until the vegetables are tender, drain any residual water.
  4. Use the Masha to mash until smooth.

Tip: Perfect for popping into ice cube trays for use on a different day. Cover the tray with film and pop some out into a bowl, allow to fully defrost before serving.