It's Autumn, so it's time to dig out more squash recipes.

This would probably be better made with a butternut squash than my Harlequin F1 squashes which make are wetter when cooked than the butternut squash. Anyway, I have about 25 of these, so Harlequin it is!

Squash, bubble and squeak
Servings:Serves 4
Calories per serving:161
Ready in:1 hour 10 minutes
Prep. time:20 minutes
Cook time:50 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

Best recipe review



(that it's Autumn AGAIN!)



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add the squash pieces to a pan of lightly salted boiling water and cook for 15 minutes.
  2. In another pan, boil the potatoes for 10 minutes, then add the cabbage and cook for a further 10 minutes or until the potatoes are just soft enough to mash.
  3. Drain the potatoes and cabbage really well.
  4. Drain the squash, if it is very watery, place in a sieve and press some of the water out with the back of a large spoon.
  5. Add the potatoes, squash to a large bowl, season with salt and pepper and mash together really well. Finally, mix in the spring onions.
  6. Heat 1 tablespoon of the oil in a large frying pan, add the mixture and pat down so it fills the pan. Cook for 10 minutes on a medium heat.
  7. Slide the bubble and squeak out onto a large plate, heat the remaining oil, return the bubble and squeak to the pan and fry the un-cooked side for another 10 minutes.

Serving suggestions

Cut into wedges and serve.

Chef's notes

For 2 people, freeze half and make a thinner tortilla.

See also

Bubble and carrot squeak Bubble and squeak recipe

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