Place the cubed butternut squash and carrots in a large pot. Cover with water + 1/2 tsp salt and bring to a boil on medium high heat. Leave to cook for 10-15 minutes until both the butternut squash and carrots can be easily pierced with a knife. Drain the veggies and place them in a food processor or blender and blend until smooth.
Add to the pot the ghee/butter and garlic and cook for a minute until the garlic becomes fragrant and then add in the ground ginger, 1/2 tsp salt and pepper and stir. Add in the mashed butternut squash and carrot and stir so that the garlic and butter/ghee is mixed through. Continue to cook until the mash is heated through. Transfer to a serving bowl and garnish with chopped parsley before serving.
*To make this mash vegan use vegan butter or coconut oil