Butternut Squash Mash with Garlic, Ginger and Coriander

Simply prepared, Butternut Squash Mash adds a colourful yet light accompaniment to any meal. I have teamed it with garlic, ginger and coriander but do experiment with favourite herbs, flavourings and spices, the key being to keep any flavour combination light and fresh, balancing its natural sweet nuttiness.

1. Half the squash, discarding the seeds and cut into evenly sized pieces. Remove the skin.
   
   Over a medium heat, place the chunks of squash in a saucepan with a couple of tablespoons of olive oil, adding the garlic and ginger. Cover with a lid and, turn the heat down to a low setting and allow to gently cook until it is soft – this may take about 45 minutes, stirring from time to time. There should be enough liquid in the squash but if the pan does run dry, add literally a couple of tablespoons of water.
   
   Test with the tip of a sharp knife and once soft remove from the heat, drain away any surplus liquid, adding the chopped coriander leaves. Mash with a potato masher and serve piping hot.