Ingredients:

  • 2 medium Butternut Squash (approx. 4 lbs / 1.8 kg)
  • 2 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt (divided, plus more for finishing)
  • 1/2 tsp Freshly Ground Black Pepper (divided, plus more for finishing)
  • 4 Tbsp Unsalted Butter (1/2 stick)
  • 3 sprigs Fresh Rosemary (plus 1 Tbsp finely chopped for garnish)
  • 1/4 cup Heavy Cream (Double Cream)
  • 4 oz Goat Cheese (Chèvre)
  • 1/8 tsp Nutmeg (preferably freshly grated)

Instructions:

  1. Prep the Squash: Carefully peel the butternut squash using a sharp peeler. Slice the squash in half lengthwise. Scoop out and discard the seeds and stringy bits.
  2. Season and Roast: Lightly brush the flesh side of the squash with olive oil (2 Tbsp). Season the cavity liberally with salt (1/2 tsp) and pepper (1/4 tsp).
  3. Bake: Place the squash halves cut-side down on the roasting tray. Roast in a preheated oven at 400°F (200°C) for 45–60 minutes, or until the squash is completely fork-tender and slightly caramelised around the edges.
  4. Cool Slightly: Remove from the oven and allow to cool just enough to handle (about 10 minutes).
  5. Infuse the Flavour: While the squash is cooling, melt the butter (4 Tbsp) in a small saucepan over medium-low heat. Add the 3 rosemary sprigs and the heavy cream. Gently warm the mixture for 5–7 minutes, allowing the rosemary oils to infuse the butter and cream. Remove from heat and discard the rosemary sprigs.
  6. Scoop the Flesh: Using a large spoon, scoop the cooked butternut squash flesh out of the skins and transfer it directly into a large mixing bowl.
  7. Mash the Squash: Process the squash through a potato ricer or food mill for the smoothest texture. Alternatively, use an immersion blender or hand mixer.
  8. Incorporate Dairy: Slowly pour the warm, rosemary-infused butter and cream mixture into the mash while stirring vigorously.
  9. Add Cheese and Spice: Crumble the goat cheese (4 oz) directly into the mash. Stir gently until the cheese is just incorporated and creamy, leaving some slight ribbons of white cheese visible.
  10. Final Seasoning: Stir in the pinch of nutmeg and adjust the seasoning with the remaining salt (1/2 tsp) and pepper (1/4 tsp), tasting as you go.
  11. Serve: Transfer the mash to a warmed serving dish. Garnish with a drizzle of olive oil, a quick grind of black pepper, and 1 Tbsp of finely chopped fresh rosemary.