Recipe: Jump Up and Down Mashed Carrots and Squash (using lemon, goat cheese, and soy milk) for Carol

JUMP UP AND DOWN MASHED CARROTS AND SQUASH

1 bunch (about 8) small carrots, chopped into chunks*
1/4 to 1/2 of a raw acorn squash cubed (depending on how strong you want the squash flavor)*
juice from 1/2 lemon
1/2 tablespoon melted butter
1/4 to 1/2 cup goat cheese
1/4 to 1/2 cup vanilla soy milk**

Steam carrots and squash in a pot until they can be pierced easliy with a fork, about 10 minutes. You will be mashing them, so you want them nice and soft.

Once steamed add them to a medium sized bowl and mash thoroughly with a fork. Add lemon juice and butter to mixture and stir well, continuing to break up any chunks still in the bowl.

Add 1/4 to 1/2 cup of goat cheese according to your taste. I just take crumbled goat cheese and sprinkle it on top until the mixture is covered. Mash the goat cheese into the mixture until it's creamy.

Stir in 1/4 cup of the milk. Once stirred in thoroughly, taste. If you want it more creamy or thinner texture, add more milk to taste.

*You can substitute your favorite root vegetables. I had carrots and acorn squash in the house, so that's what I used.

**I'm a fan of vanilla Soy Dream for the soy milk. You could also substitute a variety of milks for this: almond, rice, hazlenut, whatever you have available.

Note: If you are a fan of blenders or food processors, you could also just toss all of the above into one and give it a whirl until smooth.

Servings: 2-4
Adapted from source: Alfadis/Epicurious