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.
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.
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.