Roasted Butternut Squash and Bean Mash

By • November 29, 2014 0 Comments

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Author Notes: This sweet, luxurious and creamy mash is the stuff carb-free dreams are made of. Thai Me Up Kitchen

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Serves 4-6

  • 1 large/1.5kg butternnut squash
  • 1-2 tablespoons vegetable oil
  • 3 cloves garlic, skin on
  • 2 tins butter beans
  • 1/2 teaspoon winter savour or thyme
  • 1 knob butter
  • 1 splash milk, optional
  • salt and pepper, to taste
  1. Preheat oven to 180 degrees C.
  2. Peel, deseed and roughly cut the butternut squash into 2-3cm cubes.
  3. 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.
  4. Roast for 40-45 minutes until golden. Remember to turn the squash halfway through the cooking process
  5. 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.
  6. 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.
  7. Serve immediately or prep the night before and it will heat up brilliantly in the microwave for the next day.

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