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.
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.
Roast 1kg parsnips as before. Mash well,then mix with 100ml warmed milk and 50ggrated Gruyère. Heat 25g butter in a panand fry 3 sliced garlic cloves until golden.Toss in a handful shredded sage leaves for30 secs, then stir into the mash. Try withpan-fried pork chops or pork tenderloin.
Roast 1kg swede and 1kg carrots as before,adding a handful chopped rosemary andthyme leaves 10 mins before the end. Mashwith 100ml milk or stock and season.Delicious with sausages and stews.
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