Butternut squash, sage and crème fraîche mash Recipe

Butternut squash, sage and crème fraîche mash Recipe

  • 60g/2½oz butter
  • 10 fresh sage leaves, chopped
  • 1.5kg/3lb 5oz butternut squash, peeled, seeds removed, cut into 2cm/1in pieces
  • large pinch chilli flakes
  • 40g/1½oz parmesan (or a similar vegetarian hard cheese), coarsley grated
  • 6 tbsp crème fraîche
  • salt and freshly ground black pepper
  1. Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute.
  2. Add the butternut squash pieces and chilli flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the squash is tender, stirring occasionally.
  3. Lightly mash the squash, using a fork, then stir in the parmesan and crème fraîche until well combined. Season, to taste, with salt and freshly ground black pepper.
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