Butternut Squash Mash with Crispy Rosemary + Pecans
1 medium butternut squash, peeled, seeds removed + cubed (600g)
1 small cauliflower, florets (460g)
2 tbsp extra virgin olive oil
2 tbsp fresh rosemary
1/4 cup pecans, chopped
Bring a large pan of salted water to a boil. Add the butternut and cauliflower and cook on medium heat for about 30 minutes until soft.
Drain well then place back on the stove to dry off. Turn off the heat and pat really well, on top and underneath, with kitchen paper to squeeze out as much water as possible. This is crucial if using a blender so you don’t end up with soup!
Add 1 tbsp olive oil, salt, and pepper. Transfer to a high-speed blender and blitz, scraping the sides several times with a spatula, until smooth. Option to mash with a masher but it won’t be as silky smooth.
Warm the remaining olive oil in a pan. Add the rosemary and cook on medium/ low heat for 1 – 1.5 minutes until the rosemary starts to crisp. This takes the woodiness taste off the rosemary.
Toast pecans in a clean pan until golden. Allow to cool then chop.
Adjust seasoning to taste and drizzle rosemary with oil from the pan all over the mash and top with pecans.