About the Recipe
The mash is the star of the show in this dish. With a drizzle of brown sage butter, it’s the kind of posh mash you whip up when you’re feeling indulgent. Silky, buttery, and oh-so-spoil-yourself-good, it’s like the spa day of comfort food - no robe required.

Ingredients
1 kg butternut squash, deseeded and cut into 1cm rounds
250g celeriac, peeled and chopped
750g floury potatoes, peeled and chopped
250g butterbeans, rinsed
50g plant-based butter
200ml plant-based cream
A bunch of fresh sage, leaves picked
Olive oil
Salt
Preparation
Preheat the oven to 220°C.
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Place the butternut squash on a baking tray lined with parchment paper. Drizzle with olive oil and a generous pinch of salt. Roast for 25 to 30 minutes until soft, turning halfway.
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In the meantime, bring a saucepan of water to the boil. Add the celeriac and potato. Boil for 15 to 20 minutes until soft.
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Brown the butter in a small saucepan until it stops spluttering. Add the sage leaves and cook until the butter is lightly browned and smells nutty. Take off the heat and pour into a bowl to stop the leaves burning. Add the beans to the bowl so they warm up in the sage infused oil.
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Drain the celeriac and potatoes and mash (or whisk) smooth with the cream. Season with a pinch of salt.
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When you’re ready to serve, add the mash to your plates first. Add the roasted butternut squash. Spoon the sage butter and beans on top. So yummy!