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
2tbsp
honey
About
10 fresh sage leaves
1tsp
sea salt
For
the mash
500g
potatoes
1
dried chipotle chili
1
garlic clove
100g
Applewood smoked Cheddar
1tsp
sea salt / chipotle sea salt
Butter
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!
Your
VegHog
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