Roast sweet potato, squash & garlic mash

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1. Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
2. Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.

Parsnip & Gruyère with sage

Roast 1kg parsnips as before. Mash well, then mix with 100ml warmed milk and 50g grated Gruyère. Heat 25g butter in a pan and fry 3 sliced garlic cloves until golden. Toss in a handful shredded sage leaves for 30 secs, then stir into the mash. Try with pan-fried pork chops or pork tenderloin.

Latest comments and suggestions

• drusilla

  04 May 2008

  drusilla commented on this recipe

  I found this way too garlicky. Maybe one bulb would be enough?

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• milo

  14 August 2008

  milo commented on this recipe

  surely they mean cloves of garlic, not bulbs!!!? :)

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• amyratty

  04 September 2008

  amyratty rated and commented on this recipe

  

  Delicious! The chilli and garlic really gave this a kick.

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• Gogojojo

  21 September 2008

  Gogojojo rated and commented on this recipe

  

  I only made this because I had some old sweet potatoes and half a squash malingering in the fridge - its delicious! Great with roast chicken.

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• nic

  12 October 2008

  nic commented on this recipe

  Wonderful! The ultimate comfort food!

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• nic

  12 October 2008

  nic rated this recipe

  

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• StormyRaincloud

  30 November 2008

  StormyRaincloud commented on this recipe

  Hmm lovely. I'm sure the recipe means 2 cloves as opposed to 2 bulbs, but I still used 2 bulbs. In our house there is no such thing as too much garlic. Yum!

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• My Nosh

  18 January 2009

  My Nosh commented on this recipe

  It's definately 2 Bulbs of Garlic.. cut in half. When roasted, they go very sweet, not like th etaste of a raw garlic at all. when done, you just pop the half cloves out of the bulb and add them to the potato, squash and chilli. The roasted garlic method can be used to make a great spread for bread...

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• hayfaa

  16 February 2009

  hayfaa rated and commented on this recipe

  

  very nice indeed and easy to make!

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• Shari

  26 February 2009

  Shari rated and commented on this recipe

  

  I included the chilli seeds as we like it spicy and it was just delicious!

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• debanita

  22 April 2009

  debanita rated and commented on this recipe

  

  I used three cloves instead of bulbs, was really lovely and could not believe how quick the veg roasted!! however it is extremely sweet, if your not a sweet veg fan try adding normal potatoes to tone the sweetness down.

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• m4rta

  01 August 2009

  m4rta rated and commented on this recipe

  

  Very nice - I only found chilly to be too strong so next time will replace it with more garlic, as the bulb I used was quite small (or the garlic was not too strong).

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• DaisyMay

  17 October 2009

  DaisyMay rated and commented on this recipe

  

  This was really tasty and I will definitely be making it again. Do not leave out the whole garlic as it lends a lovely mild and sweet garlic flavour to the dish. I served it as a side dish with roast lamb but missed out the chilli as my 18 month old was having it too!

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Ingredients

• 1kg squash
• 1kg sweet potato
• 2 bulbs of garlic , halved
• 1 red chilli
• 3 tbsp olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian, Dairy-free

Ingredients

• 1kg squash
• 1kg sweet potato
• 2 bulbs of garlic , halved
• 1 red chilli
• 3 tbsp olive oil

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