Mashed Squash

Cut the pumpkin/squash into half lengthways, use a spoon to remove all the seeds and associated fibre and discard. Peel the pumpkin and cut into chunks around 1 inch/2.5 cms square. Boil in salted water until only just tender.

Drain the pumpkin, put back into the saucepan with a tablespoonful of butter, ground ginger and chilli if used. Preferably use a potato masher to roughly mash and season well with salt. You can put this in a serving dish and keep warm in a low oven if required.