Butternut Squash Creamy Sage Mash

Well, what happens when you have a load of sage leaves left over from cooking a butternut squash carbonara?

That’s easy – you make more butternut squash!

Here is a recipe I found from Allegra McEvedy on BBC Food website. I’ve adapted the quantities for what worked best for me.

Serves 1 – 2
Cooking time 25 – 30 mins

Ingredients:

450g butternut squash, cubed
6 sage leaves, finely chopped
2.5 tbsp reduced fat crème fresh
1.5 tsp chilli flakes
~20g parmesan, coarsely grated
~1/2 tbsp butter
salt and black pepper

Instructions:

1. Melt butter in a large, wide pan. When the butter begins to foam, add the sage and fry for one minute.
2. Add the cubes of butternut squash and the chilli flakes. Cover and cook until the squash is tender, stirring occasionally.

   

3. Lightly mash the squash with a fork, add the crème fresh and parmesan and mix together. Season well and serve.

I used the remaining sage leaves to season a pork chop. A yummy dinner indeed!