So easy! Just simmer butternut squash until it becomes buttery and soft, then mash it with creme frâiche, butter or cream to give it a soft creamy texture. Serve instead of mashed potatoes.
Serves 4 (divides in half or doubles easily)
1 butternut squash
2 tablespoons creme frâiche, butter or cream
Sea salt and freshly ground black pepper
1. Peel the butternut squash with a vegetable peeler. Cut in half, and scoop out the seeds and stringy bits with a large spoon.
2. Cut the squash into small chunks and simmer in salted boiling water for 10-14 minutes or until you can pierce the pieces easily with a fork. The squash should be very soft.
3. Drain well, mash and add the creme frâiche, butter or cream. Beat with a wooden spoon until creamy. Add salt and black pepper to taste.
Recipe note and variations
If you wish, you can press the mash through a conical sieve or a mouli for a finer ‘restaurant’ texture.
You can also bake the squash or pumpkin in the oven without peeling it, on a baking tray, for 25-30 minutes at 200C/400F/Gas 6 or until very soft. Peel, deseed and mash the flesh with the creme frâiche, butter or cream and season.
Add any leftover squash purée to the batter for pancakes or heat it through with enough stock or water to thin it out, add a few sprigs of thyme or 1/2 teaspoon toasted cumin seeds and blend for a quick easy soup.
Photograph copyright foodpixies.com