Butternut Squash - Winter Side Dish

Butter-nut squash is an under-rated gourd that is ideal for these cold winter months. It's not only low in fat but also provides a good amount of dietary fibre making it a heart-friendly choice. It also contains significant amounts of potassium and vitamin B6 which, in the winter months, is good because it is essential to keep your immune system functioning properly. Butter-nut squash is delicious and full of flavour and nutrients, but it also has a beautiful vibrant colour which can easily brighten up a dull plate. The easiest way to eat butter-nut squash is to thinly slice it into discs, toss it in some flour and then throw it in the frying pan but my favourite way is in a mash, this recipe is delicious and hearty and great on a cold night, plus there will be plenty of leftovers to last the week!

Butter-nut Squash, Apple and Cinnamon Mash

1 butter-nut squash
1 apple (my favourite is McIntosh)
1 tsp cinnamon
2 tbsp butter

Preheat your oven to about 350F. Then cut the squash in half and take all the seeds and filling out, now all you are left with is the bright orange flesh. Put your squash in a baking pan and add some water - the water is important to keep the squash from burning to the bottom so be generous with the water, but do not completely submerge the squash. Next dice some apples and use them to fill the holes in the squash - I prefer McIntosh because they bake nicely and get good and mushy. Now throw about 1 tbsp of butter on each half of the squash and sprinkle your cinnamon on top.

Throw your squash in the oven and let it bake for about an hour or until the flesh is soft and mash-able.

Take the apples out of the squash and throw them in a bowl, then scoop the flesh out of the squash with a spoon and toss it in the same bowl. Add a little more butter and some salt and pepper to taste and then mash everything together.






Serve with your favourite main dish and enjoy the warm comfortable feeling on a cold winter night!