This recipe uses a type of winter squash called Autumn Crown. This is a big round fruit, slightly larger than another type of winter squash, butternut, frequently found in supermarkets.
One of the big advantages of winter squash is its longevity. Although grown in summer, if looked after properly, it can store right through the winter.
Winter squash is a great ingredient for soups, or as used in this recipe, a sweet lower calorie alternative to mashed potato.
Watch How To Make Squash Mash
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Squash mash is sweet tasting and has less calories than traditional mashed potatoes.
Squash is easy to grow, grows big, and stores well in a cool place, provided there is good air circulation and no risk of frost.
I find it easiest to cut the squash into segments before removing the seeds and pith. The outside skin can be too tough for a peeler, so this needs to be removed carefully with a sharp knife.
Any unused segments can be wrapped up and stored in the fridge. Squash goes very well in soups, helping to thicken the soup and make it sweeter.
Dice the squash into small chunks a little larger than one centimetre wide or half an inch. Add them to a saucepan filled with cold water, and bring this to the boil.
The squash will need to simmer for a little over five minutes. The squash is done when it is soft to a fork.
Drain away the water and return to the pan. I suggest adding a little butter,and salt and pepper according to your taste. Then smash the squash with a potato masher.
Enjoy straight away, or store in the fridge and reheat in a microwave.