Prep time:

Cooking time: 1 hour 50 minutes

Total time:

Serves: 6

4 Parsnips, peeled and chopped

1 Small Butternut Squash, peeled and chopped

4tbsp Olive Oil

6 Sage Sprigs

4tbsp Milk

Salt and Pepper

For families around the Weald, settling down together to enjoy a succulent roasted turkey on Christmas Day is the highlight of the culinary calender. But why stick to the traditional format year after year?

  1. Pre-heat the oven to 190°C
  2. Roast the parsnips with two tablespoons of olive oil, season with salt and pepper and cover the roasting tin with foil and roast for 50 minutes, or until cooked.
  3. Roast the butternut squash with the remaining olive oil, season and roast uncovered for an hour, or until cooked.
  4. Mash the butternut squash and parsnips with a potato masher (it will not be a very smooth consistency).
  5. Add two tablespoons of milk, or a bit more to obtain a smoother texture.
  6. Chop 10 sage leaves and add to the mash and check the seasoning (salt and pepper).
  7. Fry a few sage leaves in a little oil to be added as decoration.

  • words:
  • pictures: David Merewether

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.