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Butternut, thyme and créme fraîche mash

By Hannah Lewry
4
Easy
10 minutes
30–40 minutes

Ingredients

  • 400 g butternut, cubed
  • 3 garlic cloves
  • 1 t thyme
  • 2 T olive oil
  • 120 g crème fraîche
  • Pumpkin seeds, roasted

Method

Roast 400 g butternut cubes with 3 cloves garlic and 1 t thyme in 2 T olive oil at 180°C for 30–40 minutes.

Blend the butternut and herbs with 120 g crème fraîche, season and serve hot with roasted pumpkin seeds.