BUTTERNUT SQUASH, SAGE AND CRèME FRAîCHE MASH
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
