Squash, sage and parmesan mash

Adding sweet butternut squash and fragrant sage to mashed potato makes this a delicious side.

Serves: 4

Preparation time:  5 minutes

Cooking time:  10 minutes

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You will need

  • 1 butternut squash, peeled, deseeded and cut into chunks
  • 50g Taste the Difference Parmigiano Reggiano, grated
  • 1 x 450g pack Taste the Difference luxury mash
  • A few fresh sage leaves, chopped, plus a few extra whole leaves to garnish
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Recipe Information

Step by step guide to making Squash, sage and parmesan mash

  1. Cook the butternut squash chunks in salted water for 10 minutes until tender. Drain, then mash with a knob of unsalted butter and stir in the grated Parmigiano Reggiano.
  2. Meanwhile, cook the mash following pack instructions, then fold it into the squash mix.
  3. Remove the leaves from a few sprigs of sage and roughly chop. Heat 1 tablespoon vegetable oil, fry the sage for 10-20 seconds, then add to the mash.
  4. Season with freshly ground black pepper, garnish with a few extra sage leaves and serve for a flavour-packed, cheesy side dish.

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Nutritional information for Squash, sage and parmesan mash

Nutritional information for Squash, sage and parmesan mash

Nutrition type per serving
Calories 295 kcal
Total Fat 17.3g
Saturated Fat 13g
Salt 0.7g
Sugar 6.5g

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