Roast sweet potato, squash & garlic mash

Contains pork – recipe is for non-Muslims only
Roasting root veg really brings out the flavour, perfect for this warm comforting mash

Prep:15 mins
Cook:45 mins

Serves 4
Easy

Nutrition per serving

kcal 0
fat 0g
saturates 0g
carbs 0g
sugars 0g
fibre 0g
protein 0g
salt 0g

Ingredients

1kg squash
1kg sweet potato
2 bulbs of garlic, halved
1 red chilli
3 tbsp olive oil

Tip

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.

Method

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.
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.