Roast butternut squash purée from On the Side: A Sourcebook of Inspiring Side Dishes (page 188) by Ed Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chard with chilli, shallot and cider vinaigrette; Grilled hispi cabbage with anchovy and crème fraîche; Bacon and buttermilk cabbage; Deep-fried Brussels sprouts; Purple sprouting broccoli with tarragon; Agretti with olive oil; Chicken stock and orange-braised fennel; Anise-braised spring onions; Celeriac baked in a salt and thyme crust; Buckwheat with celery and walnuts; Cannellini beans with sweetcorn and pickled mushrooms

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • VineTomato on March 11, 2019

    The second time I've made this - it is super easy and so delicious.

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