Rough squash mash with miso, chilli and cinnamon

AuthorBen WatsonCategory, , , , DifficultyBeginner

A good mash doesn’t have to start with potatoes. This recipe from Yotam Ottolenghi brings together sweet roasted squash, savoury miso, chilli and a little cinnamon. It would be rather good alongside our sausages, particularly the Pork and Pumpkin, and makes a lovely side dish for a roast, too.

Recipe by Yotam Ottolenghi, originally published in The Guardian.

Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time55 mins
 1 butternut squash, peeled and cut into 3-4cm chunks (900g)
 3 tbsp olive oil
 1 tsp dark brown sugar
 2 tbsp white miso
 2 green jalapeño chillies, cut in half lengthways
 2 large cinnamon sticks, broken in two
 ⅛ tsp ground cinnamon
 4 bay leaves
 4 large garlic cloves
 Salt
1

Heat the oven to 220C/425F/gas mark 7. Put all the ingredients in a large bowl with a teaspoon of salt and three tablespoons of water. Mix well (use your hands), then tip into a high-sided 20cm x 30cm roasting tray into which everything fits snugly. Roast for 35 minutes, until soft and caramelised, then remove and leave to cool for five minutes.

2

Tip the contents of the tray into a large bowl, and lift out the cinnamon sticks and bay. Squeeze out the flesh from the garlic cloves and discard the skins, then roughly mash everything together with the back of a fork. Serve warm, with the aromatics spooned on top, if you like, by way of garnish.

Ingredients

 1 butternut squash, peeled and cut into 3-4cm chunks (900g)
 3 tbsp olive oil
 1 tsp dark brown sugar
 2 tbsp white miso
 2 green jalapeño chillies, cut in half lengthways
 2 large cinnamon sticks, broken in two
 ⅛ tsp ground cinnamon
 4 bay leaves
 4 large garlic cloves
 Salt
Rough squash mash with miso, chilli and cinnamon
IngredientsDirections
This entry was posted in .