This post is related to my #iwanttobelieve campaign and thereby also to yesterday's post. I'm using the other half of my funny flying saucer squash today. Please read more about it and have a look at the Flying saucer squash pies.
This dish is a great mix of sweet and spicy and smoky. I think that the honey glaze works very nicely with squash accentuating its natural sweetness, and chipotle and smoky cheese make a great extra flavour to a potato mash.
For the squash
½ flying saucer squash
2tbsp olive oil
About 10 fresh sage leaves
1tsp sea salt
For the mash
1 dried chipotle chili
1 garlic clove
100g Applewood smoked Cheddar
1tsp sea salt / chipotle sea salt
Cut the squash into generous wedges along the star shapes of it. There's no need to peel it. Place the wedges into an oven dish and brush them lightly all over with olive oil. Roast them at 180-200C for about 30 minutes and sometimes turn them over.
Now also start the mash. Peel the potatoes and boil them in salted water until they are done, in approximately 30 minutes. Chop the chipotle and garlic finely and grate the cheese.
Prepare the glaze for the squash. Pour honey into a bowl and add about one tablespoon olive oil to it. Chop the sage finely and add it and and salt to the bowl.
When the squash is already mainly roasted, glaze it with the honey mix and put back into the oven for further 20 minutes or until you are happy with the glazing and the squash. Also now keep turning the wedges over occasionally and brush more glaze on them if needed.
Heat some butter in a pan and lightly fry the garlic and chipotle in there. When the potatoes are boiled, mash them and add the garlic, chili, salt and cheese to them. Mix to a smooth texture.
Serve the squash with the mash and enjoy! Happy Halloween everyone!