Smashed Vegetables and Squash

I'm going to be honest with you here...this doesn't look like the most appetizing of things. In fact it's probably slightly reminiscent of baby food...I'm really selling it, I know. But then again, pea soup looks like it's been concocted by some sort of Hallowe'en character yet it's a surprisingly refreshing and popular lunchtime dish. And black pudding just looks completely inedible, yet virtually every northerner insists on including it in their fry up. (I accept this is a less convincing argument- Northerners put gravy on their chips for god's sake. Who thinks of that?!) So what I'm saying is don't judge the food by its looks because it tastes damn good!
Its filling, warming and tasty despite only having 200 calories per serving!

Smashed Vegetables and Squash

Ingredients: (Serves 1)

• 225g butternut squash
• 80g carrot
• 40g leek
• 65g broccoli 
• 65g cauliflower 
• 75ml x 4 boiling water 
• 1 tsp sage
• 1 tsp thyme
• 1/2 tsp marjoram 
• Salt and pepper, to season

Method:

• Pre-heat the oven to 220 degrees celsius. Chop the leek, carrot and butternut squash into evenly sized chunks. You will need to peel the butternut squash and the carrots before cutting. Place on a baking tray sprayed with olive oil spray.
• Bake in the oven for 20-25 minutes. Remove from the oven and place the cooked vegetables into a blender. Blend, adding 75ml of boiled water at a time through the blending process. You should need to do this 4 times (75ml x 4) however you may need to do this slightly more or less depending on how well blended the mixture becomes as you go along. If it is struggling to blend add more water. 
• Add the seasoning and blend some more.
• Chop the broccoli and cauliflower into small pieces whilst boiling a kettle. Place the broccoli and cauliflower chunks into a steamer over a pan of boiling water and steam for 8 minutes. 
• Once the broccoli and cauliflower is cooked mix it in with the blended sauce.