Rough squash mash with miso, chilli and cinnamon (butternut squash)

(from Joanna’s recipe box)


  • 1 butternut squash, peeled and cut into 3-4cm chunks (900g)
  • 3 tbsp olive oil
  • 1 tsp dark brown sugar
  • 2 tbsp white miso
  • 2 green jalapeño chillies, cut in half lengthways
  • 2 large cinnamon sticks, broken in two
  • ⅛ tsp ground cinnamon
  • 4 bay leaves
  • 4 large garlic cloves
  • Salt


  1. at the oven to 220C/425F/gas mark 7. Put all the ingredients in a large bowl with a teaspoon of salt and three tablespoons of water. Mix well (use your hands), then tip into a high-sided 20cm x 30cm roasting tray into which everything fits snugly. Roast for 35 minutes, until soft and caramelised, then remove and leave to cool for five minutes.

  2. Tip the contents of the tray into a large bowl, and lift out the cinnamon sticks and bay. Squeeze out the flesh from the garlic cloves and discard the skins, then roughly mash everything together with the back of a fork. Serve warm, with the aromatics spooned on top, if you like, by way of garnish.

Email to a friend | Print this recipe | Back