An easy squash mash which can be served warm as a side dish or as a dip at room temoerature served with bread and olive oil. Other varieties of squash such as Kabocha or Crown Prince will work equally well. The dish can be made the day before and gently heated. The recipe is from Esme Howarth and I found it in ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
Ingredients
- 2 small butternut squash ( 1.2 kg total) peeled, deseeded and cut in 3-4 cm chunks
- 50 ml olive oil plus 2 tbsps to serve
- 1 1/2 tbsps dark maple syrup
- 2 tbsps white miso paste
- 2 jalapeno chillies halved lengthways
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 4 garlic cloves peeled and crushed with the side of a knife
- 2 limes finely grate the zest to get 1 1/2 tbsps then cut into wedges
- 1 spring onion finely sliced into 4 cm long strips
- salt
Servings:
Instructions
- Preheat the oven to 220 C Fan. Put the first eight ingredients into a high sided baking dish so that everything fits snugly. Add 2 tbsps water and 1/2 tsp salt and mix well.
- Cover with foil then roast for 40 minutes until beginning to soften. Remove the foil then continue to roast for 35-40 minutes or until very soft and browned on top. Remove the jalapenos, finely slice them and set aside.
- Roughly mash the squash with a fork or a potato masher then drizzle over the remaining oil and squeeze over half the lime wedges.
- Finish with the lime zest, spring onions and jalapeno slices and serve with the remaining lime wedges.
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