Sweet potato and squash mash

I'm always looking for different ways to use our winter squashes. Combining the squash with the sweet potato makes it a little lighter with a lovely nutty flavour.

Freeze any leftovers to add to mashed potatoes, thicken soups or stocks or just to use as mash.

Sweet potato and squash mash

Servings:	Serves 4 - freezes well
Calories per serving:	92
Ready in:	48 minutes
Prep. time:	3 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	27th October 2012

Best recipe review Spicy squash mash♨️ 4.6/5 Makes a nice change from plain old mashed potato. The Judge

Roasted squash and sweet potato

Ingredients

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

• 1 large Sweet potato
• 1 small squash or pumpkin - butternut squash is good for this.
• Sea salt and freshly ground black pepper
• 1 tablespoon of Harissa paste (optional)

Mise en place

• Preheat the oven to 190° C (375° F - gas 5)

Method

1. You can make this ahead of time and reheat in the microwave.
2. The squash will take about 25 minutes and the sweet potato about 30 to 45 minutes depending upon the size.
3. Halve the sweet potato and place on a rack over a baking tray and roast in the oven for 35 to 40 minutes or until soft.
4. Halve the squash and scoop the seeds out and discard them. Roast the squash for 25 minutes. The seeds can be used for Pepitas if you wish.
5. When both are cool enough to handle, scoop the flesh out and mix with the harissa paste if using, mash well and season to taste.
6. Serve hot

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