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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.

  • step 2

    Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.

RECIPE TIPS
PARSNIP & GRUYèRE WITH SAGE

Roast 1kg parsnips as before. Mash well, then mix with 100ml warmed milk and 50g grated Gruyère. Heat 25g butter in a pan and fry 3 sliced garlic cloves until golden. Toss in a handful shredded sage leaves for 30 secs, then stir into the mash. Try with pan-fried pork chops or pork tenderloin.

SWEDE & CARROT WITH WINTER HERBS

Roast 1kg swede and 1kg carrots as before, adding a handful chopped rosemary and thyme leaves 10 mins before the end. Mash with 100ml milk or stock and season. Delicious with sausages and stews.

Recipe from Good Food magazine, March 2008

Authors

Good Food team
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A star rating of 4.5 out of 5.34 ratings
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