Butternut squash mash with onion jam

Butternut squash mash with onion jam

It is not often that I show a side dish through this blog. I don’t find it very exciting to be honest. However, this one made me very excited and I could easily have it as a main. If you wouldn’t, pair it with some really good spiced pork sausages and you made yourself the perfect winter dinner!

This creamy butternut squash mash was complemented with a slightly spicy onion and pepper jam and perfectly balanced with a mild lemony goats cheese. I won’t tire you anymore with blabber… Get cooking!

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(serves 4)

For the mash

1 medium butternut squash

70 gr butter

1-2 tbsp milk

goats cheese

For the jam

3 big red onions

2 red peppers

1 green chilli

50 ml sherry

100 gr brown sugar

2 rosemary sticks

2 tbsp olive oil

Start preparing the jam. Slice the onions and the peppers. In a large pan heat the oil over medium heat. Toss the onions, peppers and rosemary and stir. When they start becoming tender toss the sugar and keep stirring till they start caramelised. Pour in the sherry. Reduce heat to minimum cover with a lid and keep cooking for about 30 minutes, stirring from time to time. Meantime, peel and chop the butternut squash, put it in a pot with boiling water for 10-15 minutes until tender. When it is ready mash, add the butter, milk, salt and pepper and mix well till you have a creamy texture.

Serve the mash with the jam on top and crumble the goats cheese.


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