Butternut squash is probably the most popular winter squash variety. Its cool, creamy, smooth outer skin encases a deep orange coloured, nutty flavoured flesh within; flavour which intensifies and sweetens as it cooks. Chunked, drizzled in oil and roasted is a quick fix idea but don't forget that the seeds are edible too. Clean, dry, roast then sprinkle with a spicy mixture for tasty, homemade nibbles. Equally simple to prepare is butternut squash mash which adds a colourful yet light accompaniment to any meal. I've teamed it with garlic, ginger and coriander but do experiment with favourite herbs and flavourings and spices, the key being to keep any flavour combination light and fresh, balancing its natural sweet nuttiness.

Butternut Squash Mash with Garlic, Ginger and Coriander

  • 1 butternut squash
  • olive oil
  • 1 clove garlic, crushed
  • little fresh ginger, finely chopped
  • small bunch coriander leaves, finely chopped

Half the squash, discarding the seeds and cut into piece evenly sized pieces. Remove the skin.

Over a medium heat, place the chunks of squash in a saucepan with a couple of tablespoons of olive oil, adding the garlic and ginger. Cover with a lid and, turn the heat down to a low setting and allow to gently cook until it is soft – this may take about 45 minutes, stirring from time to time. There should be enough liquid in the squash but if the pan does run dry, add literally a couple of tablespoons of water.

Test with the tip of a sharp knife and once soft remove from the heat, drain away any surplus liquid, adding the chopped coriander leaves. Mash with a potato masher and serve piping hot.

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