Paleo Butternut Squash and Carrot Mash

I made this recipe a while ago when I wasn't on the Whole30.  I decided to give it another go and adapt it to make it Whole30 ready.  I know that orange juice sounds like a strange addition, but it makes a fantastic tart tangy flavor.  This would be a wonderful thing to serve with Easter dinner for anyone on a Whole30, living a paleo lifestyle or just looking for a tasty side dish!  If you don't like using half a cup of juice, you can use less juice and more water.



Paleo Butternut Squash and Carrot Mash

3 tbsp ghee
1 onion, minced
3 carrots, peeled and chopped
2-3 lbs butternut squash, cubed
1/2 cup orange juice
1/2 cup water
Salt (to taste)

In large pot on medium heat, saute onions in ghee until translucent.  Add carrots and squash, cook for about 8-10 minutes, until they just start to soften, stirring frequently.  Add liquid, bring to a simmer and cover.  Cook for 20-25 minutes of until most of the liquid is gone and the squash is good and soft.  Use an immersion blender or food processor and puree until smooth.  Season with salt to taste.  Serve warm and enjoy!