Author Notes
This sweet, luxurious and creamy mash is the stuff carb-free dreams are made of. —Thai Me Up Kitchen
Ingredients
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1
large/1.5kg butternnut squash
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1-2 tablespoons
vegetable oil
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3
cloves garlic, skin on
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2
tins butter beans
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1/2 teaspoon
winter savour or thyme
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1
knob butter
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1 splash
milk, optional
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salt and pepper, to taste
Directions
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Preheat oven to 180 degrees C.
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Peel, deseed and roughly cut the butternut squash into 2-3cm cubes.
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In a large baking tray, arrange the squash into a single layer (I had to use two trays). Add the garlic cloves, season with salt and pepper then coat evenly with the vegetable oil.
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Roast for 40-45 minutes until golden. Remember to turn the squash halfway through the cooking process
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While the squash is roasting, melt a knob of butter in a large pan over medium heat. Add the beans, winter savoury and heat through gently for about 4-5 minutes. Set aside.
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In food processor, whizz the squash, garlic, and beans together. Add a splash of milk to loosen the mixture to the desired consistency. Season with salt and pepper to taste.
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Serve immediately or prep the night before and it will heat up brilliantly in the microwave for the next day.
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