Based on an idea from Riverford Organics, from whom we got the squash, this was an intensely flavoured accompaniment to the the chicken, almost like a relish. A skinned and cubed squash is roasted with lots of chopped garlic and fresh ginger, and olive oil, then mashed with butter, a little creme fraiche and I added some red chilli too, along with chopped coriander. This produced a large quantity, so the remains will be used to make little empanada for work on Tuesday. Very nice recipe.
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