Squash, bubble and squeak
It's Autumn, so it's time to dig out more squash recipes.
This would probably be better made with a butternut squash than my Harlequin F1 squashes which make are wetter when cooked than the butternut squash. Anyway, I have about 25 of these, so Harlequin it is!
- 1 Harlequin squash (or any small squash or pumpkin weighing between 500 g and 700 g). Peeled and diced, seeds discarded. The one pictured was 570 g before preparation.
- 450 g potatoes, peeled and diced.
- 200 g cabbage, shredded (woody parts removed) - Savoy is best, but any will do.
- 5 spring onions, trimmed and thinly chopped
- sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- Add the squash pieces to a pan of lightly salted boiling water and cook for 15 minutes.
- In another pan, boil the potatoes for 10 minutes, then add the cabbage and cook for a further 10 minutes or until the potatoes are just soft enough to mash.
- Drain the potatoes and cabbage really well.
- Drain the squash, if it is very watery, place in a sieve and press some of the water out with the back of a large spoon.
- Add the potatoes, squash to a large bowl, season with salt and pepper and mash together really well. Finally, mix in the spring onions.
- Heat 1 tablespoon of the oil in a large frying pan, add the mixture and pat down so it fills the pan. Cook for 10 minutes on a medium heat.
- Slide the bubble and squeak out onto a large plate, heat the remaining oil, return the bubble and squeak to the pan and fry the un-cooked side for another 10 minutes.
Cut into wedges and serve.
For 2 people, freeze half and make a thinner tortilla.
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