Grate peeled beets, peeled butternut squash and potatoes. The proportions are up to you, but I like a bit more potatoes than the others. I found that russets (baking potatoes) were better than reds (boiling pota-toes). Mix them while raw. Sprinkle with brown sugar and a bit of curry powder. Dot with butter and microwave until done. Stir carefully with a fork so the colors stay separate.

Source: Dianna Visek - Champaign-Urbana Herb Society

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