1 butternut squash, peeled and diced
2 carrots, peeled and diced
2 parsnips, peeled and diced
2 oz butter
Salt and pepper
120g (4oz) bread crumbs
2 tbsp melted butter
2 tbsp grated parmesan
2 tbsp flaked almonds
1. Place the squash, carrots and parsnips in a saucepan of boiling water simmer until tender, then strain and mash, add the butter and season well
2. Transfer into a greased ovenproof dish.
3. Mix the crumbs, butter, parmesan and almonds together and sprinkle over the vegetables.
4. Bake at 180c for 30 minutes until golden and hot.