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.
Here is another favourite recipe from Sophie Grigson’s ” Sunshine Food”. It will feed four as a light vegetarian main course or 8 as a side. Serve hot or warm. Its best to use a winter squash such as butternut, red kuri, crown prince or onion, but pumpkin will do if its all you have.
This recipe from Diana Henry makes a delicious vegetarian meal and the mash is so delicious you will want to serve it with other dishes too, again and again.
