- 1 butternut squash, weighing around 800g-1kg
- A handful of flat leaf parsley
- 2 clementines
- 50g butter
- Sea salt
- Freshly ground pepper
Prep: 10 mins | Cook: 20 mins
1. Fill a large pan with water, pop on a lid and bring to the boil. Meanwhile, peel the butternut squash then halve it lengthways and scoop out the seeds and white membrane (see our tip on using up the leftover squash seeds). Chop the squash into small chunks.
2. Slide the chopped squash into the pan of boiling water and return to a simmer. Simmer for 20-25 mins, till the squash is tender and mashable. While the squash is simmering, finely chop the parsley leaves and stalks.
3. Drain the cooked squash well, then tip it back into the pan. Grate over the zest from both clementines, then squeeze in the juice from 1. Add the butter and a good pinch of salt and pepper, and mash together till well combined. Stir through the chopped parsley and serve.
4. Low Waste, No Waste
Squash seeds make a great snack. Soak the seeds in a bowl of water, rubbing them to get rid of any squash flesh still stuck to them. Drain, then toss with a glug of olive oil, some salt and a pinch
of spice, such as smoked paprika, ground cumin, turmeric or mild curry powder. Tip into a hot frying pan and toast for 2-3 mins, stirring occasionally, till they start to puff up. Tip into a bowl, cool for a few mins and serve.
5. Love Your Leftovers
Any leftover mash will keep for up to 3 days in the fridge in a sealed container. You can reheat it in the microwave or iin a pan over a low heat with a splash of water and an extra knob of butter.