Butternut Squash, Sage and Crème Fraîche Mash

Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing in a creamy mash.

Vegetarian Side Dish Gluten Free Butternut Squash

Estimated Nutrition

Calories

235.4

kcal / serving

1412.5 kcal total

Carbs

25.2g

per serving

151.4 g total

Fat

14.1g

per serving

84.8 g total

Protein

1.9g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Parmesan

coarsely grated, or vegetarian hard cheese

tbsp

Crème Fraîche

NutsSeeds

leaves

Sage

fresh, chopped

pinch

Chili Flakes

large pinch

to taste

Salt

to taste

Black Pepper

freshly ground

Vegetables

1.5

Butternut Squash

peeled, seeds removed, cut into 2cm pieces

Method

Melt the butter in a wide lidded pan over low heat until foaming.

Add the sage leaves and fry for one minute.

Add the 2cm squash pieces and chilli flakes to the pan.

Cover and cook for 15 to 20 minutes until the squash is tender.

Mash the squash lightly with a fork.

Stir in the grated cheese and crème fraîche until well combined.

Season with salt and pepper to taste before serving.