Butternut squash sage and crème fraîche mash
Ingredients
- 60g/2½oz butter
- 10 fresh sage leaves, chopped
- 1.5kg/3lb 5oz butternut squash, peeled, seeds removed, cut into 2cm/1in pieces
- Large pinch chilli flakes
- 40g/1½oz parmesan, coarsley grated
- 6 tbsp crème fraîche
- Salt and freshly ground black pepper
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