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
Recipe Information
Step by step guide to making Squash, sage and parmesan mash
- 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.
- Meanwhile, cook the mash following pack instructions, then fold it into the squash mix.
- 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.
- 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 |
This recipe is:
- No gluten products
- No egg products
- No nut products
Here are your recipe ingredients
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£1.50
£1.50/kg
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60p
30p/10g