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A Weekday Menu Recipe


Savoury Squash and Sweet Potato Mash         Veg  HT  ACC   40mins

Serves 4     Hot Vegetarian Vegetables Spices Accompaniment Gluten Wheat Free Eggless

25g/1oz Butter
1 Onion, chopped
450g/1lb Sweet Potatoes, peeled and cubed
450g/1lb Squash, peeled, seeded and cut into large cubes
420nl/14fl.oz. Fresh Vegetable Stock
4 tbsp Cream
Salt and Black Pepper
Freshly Ground Nutmeg (optional)


1. Heat the butter in a large saucepan, add the onions and fry gently until soft and transparent.

2. Add the potatoes, squash and stock, adding extra water to just cover the vegetables if required, bring to the boil then reduce the heat, cover and simmer for about 25 minutes or until the vegetables are very soft.

3. Drain then return to the saucepan over a very low heat and mash well with a potato masher.

4. Add the cream, salt and pepper and beat with a wooden spoon until soft and creamy. Serve hot sprinkled with a little ground nutmeg and a pat of butter.


More Vegetable  Recipes  |  What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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