Side Pannel
Mashed Squash
Ingredients List
- Squash
- Butter
- Salt and freshly ground
- -black pepper
- Nutmeg
- Cinnamon
Directions
Take a large wedge of squash or halve medium-sized squashes. Scoop out the
seeds, but do not remove the skin. Place on an oiled baking sheet, one of
the cut sided down, cover any exposed cut sides with foil and bake at 180 C
/ 350 F / Gas Mark 4 until very tender. Scrape out the flesh and drain for
as long as possible in a sieve lined with muslin or a clean tea towel.
Shortly before serving, tip the drained flesh into a pan and mash
thoroughly. Stir the mash over a low-medium heat to dry it out a little
more, then beat in generous knobs of butter and season well with salt,
pepper and a good scraping of nutmeg and/or cinnamon. Taste and adjust
seasoning - you will probably need to add more of everything, as squash
absorbs other flavours readily. Beat for several minutes, to lighten and to
get the mash good and hot, then serve.
seeds, but do not remove the skin. Place on an oiled baking sheet, one of
the cut sided down, cover any exposed cut sides with foil and bake at 180 C
/ 350 F / Gas Mark 4 until very tender. Scrape out the flesh and drain for
as long as possible in a sieve lined with muslin or a clean tea towel.
Shortly before serving, tip the drained flesh into a pan and mash
thoroughly. Stir the mash over a low-medium heat to dry it out a little
more, then beat in generous knobs of butter and season well with salt,
pepper and a good scraping of nutmeg and/or cinnamon. Taste and adjust
seasoning - you will probably need to add more of everything, as squash
absorbs other flavours readily. Beat for several minutes, to lighten and to
get the mash good and hot, then serve.
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