Original recipe of the week: Spiced butternut squash mash

3^rd November 2012

Bethany Stone

Bethany Stone

3 November 2012

What better time to cook up a tasty butternut squash dish than now, mid-season, when they are at their best.

This fruit, (yes fruit) is packed full of fibre and vitamin C, so it’s also great for curing the common cold which is all too present right now.

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.

Spiced butternut squash mash

Serves: 4

Cook time: 40-45 mins

What you will need:

1 butternut squash

Pinch of salt

Pinch of pepper

Olive oil

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.

Bethany Stone