Sweet potato and squash mash: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Spicy squash mash♨️</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5 </span> | |||
<span class="reviewDesc">Makes a nice change from plain old mashed potato.</span> | |||
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Revision as of 18:03, 5 February 2021
Random recipe review
Spicy squash mash♨️
4.6/5
Makes a nice change from plain old mashed potato.
| Sweet potato and squash mash | |
|---|---|
 |
| Servings: | Serves 4 - freezes well |
| Calories per serving: | 92 |
| Ready in: | 48 minutes |
| Prep. time: | 3 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 27th October 2012 |
I'm always looking for different ways to use our winter squashes. Combining the squash with the sweet potato makes it a little lighter with a lovely nutty flavour.
Freeze any leftovers to add to mashed potatoes, thicken soups or stocks or just to use as mash.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 large Sweet potato
- 1 small squash or pumpkin - butternut squash is good for this.
- Sea salt and freshly ground black pepper
- 1 tablespoon of Harissa paste (optional)
Mise en place
- Preheat the oven to 190° C (375° F - gas 5)
Method
- You can make this ahead of time and reheat in the microwave.
- The squash will take about 25 minutes and the sweet potato about 30 to 45 minutes depending upon the size.
- Halve the sweet potato and place on a rack over a baking tray and roast in the oven for 35 to 40 minutes or until soft.
- Halve the squash and scoop the seeds out and discard them. Roast the squash for 25 minutes. The seeds can be used for Pepitas if you wish.
- When both are cool enough to handle, scoop the flesh out and mix with the harissa paste if using, mash well and season to taste.
- Serve hot
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