Healthy Pumpkin and carrot puree

Start by heating the oven to 180 degrees to roast the squash and carrots. In my experience, roasting these vegetables adds a deep flavor that will give your puree an extra dimension of flavor.

Meanwhile, peel and cut the pumpkin and carrots into small pieces. Try to keep the pieces the same size so they bake evenly.

Place the pieces on a baking sheet and lightly spray them with oil. Make sure all the pieces are well coated so they don't dry out during baking.

Bake for about 20-25 minutes, or until vegetables are tender and golden brown.

After removing them from the oven, let them cool slightly before proceeding. This will facilitate mixing and prevent burning.

Next, place the vegetables in a large pot and add the butter, milk, salt and pepper. I'm sure you'll be impressed how these few ingredients can be transformed into something so delicious.

Cook over medium heat, stirring constantly, until the ingredients are well combined and the puree is smooth. If it seems too thick, feel free to add a little more milk until the desired consistency is reached.

Serve the puree hot, garnished with fresh herbs if desired. This finishing touch not only provides a nice color contrast, but also offers a fresh flavor that perfectly complements the rich puree.