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| Butternut squash |
Potato and pumpkin
mash.
2-4 persons
30 mins prep
time.
Potatoes: 8-10
mid-size. Peeled and cubed
Butternut
pumpkin: 1 small. Peeled and cubed
Onion: 2 small,
red and white. Chopped
Red pepper: 1
chopped grilled (opt.)
Cheese: 100-150
gr. Chopped or grated
Butter: 50
gr
Skimmed Milk:
½-1 mug.
Olive oil:
2-4 tablesp
Parsley: 1
tablesp
Chives: 1
tablesp
Basil: 1
tablesp
Italian mix
herbs: 1 teasp
Sweet chili
sauce: 1 tablesp (opt.)
Salt: to
taste
Pepper: to
taste
Boil your peeled
potatoes while you peel and cut your pumpkin. I prefer Butternut squash, but
any other will do. For easy peeling, make unpeeled, half-inch slices of your
pumpkin and then cut off the peel per disk. Goes way faster.
Bake your cubed
pumpkin in the olive oil together with the herbs and the chopped onions (and
red pepper, if you opted for that). Mid-high heat and keep stirring so it doesn’t
burn until the cubes become soft. Add a splash of milk, and the cheese and
continue to stir until your cheese has melted. Turn the heat low. By this time
your potatoes should be ready for mashing. Drain of water. Add the butter and
remaining milk, then your pumpkin mix and Chili sauce (if you decided to add
it) and bring to taste with salt and pepper while you either mash it to one
lumpy mass (my preference) or use an immersion blender to make one smooth mash.
Serve with a
bit of butter/gravy on top, and meat/salad of choice and enjoy.
Bon apetit!!!
