Roast Parsnip & Butternut Squash Mash
- 4 parsnips, peeled & chopped
- 1 small butternut squash, peeled & chopped
- 4 tbsps olive oil
- 6 sage sprigs
- 4 tbsp milk
- salt and pepper
Pre-heat the oven to 190°C.
Roast the parsnips with two tablespoons of olive oil, season with salt and pepper and cover the roasting tin with foil and roast for 50 minutes, or until cooked.
Roast the butternut squash with the remaining olive oil, season and roast uncovered for an hour, or until cooked.
Mash the butternut squash and parsnips with a potato masher (it will not be a very smooth consistency).
Add two tablespoons of milk, or a bit more to obtain a smoother texture.
Chop 10 sage leaves and add to the mash and check the seasoning (salt and pepper).
Fry a few sage leaves in a little oil to be added as decoration.