Butternut sqaush and fresh coriander mash

Butternut sqaush and fresh coriander mash


2 people made this

About this recipe: Creamy, rich and ideal as a side dish to so many mains such as fish, beef or a stew. Fresh chopped coriander is my favourite, but feel free to experiment with other herbs such as sage, parsley or chives.

geneviever Hampshire, England, UK

Serves: 4 

  • 400g butternut squash, peeled and cubed
  • 2 cloves garlic, chopped
  • 3 to 4 tablespoons salted butter
  • 50ml double cream or milk
  • salt and pepper, to taste
  • 2 tablespoons chopped fresh coriander

Prep:10min  ›  Cook:14min  ›  Ready in:24min 

  1. Place the butternut squash and garlic in a saucepan and fill with cold water. Place over a high heat and bring to the boil. Cook until tender, about 12 minutes. Drain.
  2. Place the squash back into the saucepan with the garlic and set over a medium heat to absorb any remaining liquid. Remove from the heat and mash together with the butter, cream, seasoning and coriander. Serve hot.

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