Squash and carrot mash

This squash and carrot mash takes less than 5 minutes to make because you make it with home-canned squash and home-canned carrot.

Course Side Dish
Cuisine American
Keyword Carrots
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 2 cups (700 g / 25 oz)
Calories 138 kcal


Metric - US Customary


  1. Drain the squash and carrots.
  2. Mash with a potato masher. Let mash stand in a sieve for a few minutes to drain more liquid off.
  3. Put in a large microwave-safe bowl or jug.
  4. Add remaining ingredients and mix.
  5. Zap in microwave for about 5 minutes.
  6. Serve piping hot.

Recipe Notes

Option: Add a drained jar of turnip or parsnip; won't affect nutrition significantly.

Instead of low-fat sour cream, you can use low-fat yoghurt.

Play with seasoning, of course, as desired. The rosemary adds a nice warmth. Whole unground rosemary leaves, though, can be abrasive in this mixture.

Freeze the broth you drain off the jars to use in soup.