Combining a root vegetable like butternut squash with mashed potato adds an extra layer of flavour and colour. If pumpkins are in season, they would make a good alternative to the squash.
Ingredients
Special Equipment:
Method
- Preheat the oven to 180C fan.
- Place the butternut squash cubes onto a tray and drizzle with the olive oil. Sprinkle over the rosemary and season with salt and pepper. Mix well until the cubes are evenly coated. Roast in the oven for 30-35 minutes until soft and cooked through.
- Meanwhile, put the potatoes in a medium saucepan and cover with water. Season with salt and place over a high heat. Bring to a simmer, reduce the heat and cook gently for 15-20 minutes, until the potatoes are tender.
- Remove the butternut squash from the oven and set aside to cool slightly.
- Drain the potatoes through a colander, and then put the empty pan back onto the heat. Pour in the cream and butter and cook until the butter has melted. Remove from the heat.
- Pass the potatoes through a potato ricer into the butter and cream. Mix well to combine. Then blitz the butternut squash pieces in a food processor until smooth. Fold this puree through the potatoes, and season to taste.
Tom's Tip:
If you don't have a potato ricer or a food processor, use a potato masher and a hand blender. The mash won't be quite as silky but it will be just as delicious!
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