Butternut squash, garlic & rosemary mash


1 essential Waitrose butternut squash
1 tbsp finely chopped fresh rosemary
4 cloves garlic, peeled


  1. Using a large sharp knife, cut the squash in half and scoop out the seeds with a teaspoon, then peel – it’s easier to peel when it’s cut in half. Cut into large chunks about 3-4cm in size. Place on a baking tray, scatter the rosemary and garlic over the top and cover tightly with foil.
  2. Cook for 25 minutes. Remove the foil and increase the heat to 250°C, gas mark 9. Cook for a further 10 minutes or until the squash is tender.
  3. Using a large spoon, remove the squash, garlic and any juices to a bowl. Use a potato masher to mash the squash until smooth. Season to taste and keep warm until ready to serve.
  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4

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