Original recipe of the week: Spiced butternut squash mashCultureFood & DrinksInterviews & Recipes
What better time to cook up a tasty butternut squash dish than now, mid-season, when they are at their best.
This dish is best served warm and juicy. Butternut squash can be incorporated into many a dish from mash to risotto to event pastas and a roast dinner.
If you’re looking for something different this Sunday, why not try our alternative mash recipe; it goes very well with roasted chicken and lots of gravy.
Cook time: 40-45 mins
What you will need:
1 butternut squash
Pinch of salt
2 sprigs of rosemary (chopped)
1 tsp all spice
2 tbsp natural Greek yoghurt
What you need to do:
1. Pre-heat your oven to 200c and peel, deseed and chop your squash into small-ish chunks.
2. Place in a saucepan on the boil until soft; this should take around 10 minutes. When ready, remove and drain.
3. Now you’re ready to roast. Place the squash into an oven-proof dish and add the oil, salt, pepper, rosemary and spice.
4. Give this all a mix and place in the middle of the oven for around 30 minutes.
5. When crispy and roasted, remove from the oven. With a potato masher, mash the squash into a smooth pulp. When it’s soft, you can add the yoghurt.
6. All you’ve got left to do now is mix the yoghurt through and season to taste.