Butternut and Rosemary Mash

Preparation info

  • Serves


    • Difficulty


Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

Butternut is probably the prince of squashes due to its low water content and delicate, sweet flavour. It combines beautifully with rosemary and, as a side dish, is a good accompaniment to wild mushroom dishes.


  • butternut squash 1 medium, peeled, seeded, cut into 2cm (¾ in) cubes
  • Maris Piper or other floury potatoes 2, about 300


  1. Put the butternut squash, potato, carrot, and rosemary in a large pan. Cover with water, bring to the boil, and simmer for 10–12 minutes.
  2. Drain well for 4–5 minutes, then remove the rosemary and pass through a mouli, or mash by hand.
  3. Melt the butter into the mash, season with salt and pepper, and stir to mix. Serve hot.