Butternut Squash Creamy Sage Mash

Sage pork chop with butternut squash creamy sage mash
Sage pork chop with 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


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


  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.

    Squash cooking nicely...
    Squash cooking nicely…
  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!

Author: Phoebe Amoroso

Phoebe Amoroso is a Tokyo-based reporter, multimedia journalist and storyteller. Hailing from the UK, she moved to Japan in 2014 and has since been shouting about the country to all who will listen. She divides her time between covering breaking news and producing feature stories for TV; writing about everything from business and tech to food and travel; and guiding hungry visitors who want to sample the best of Japanese cuisine. When not working and/or eating, she can often be found running up a mountain or cycling by the sea.

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