• 1 butternut squash, peeled, deseeded and cut into chunks
  • 50g Taste the Difference Parmigiano Reggiano, grated
  • 1 x 450g pack Taste the Difference luxury mash
  • A few fresh sage leaves, chopped, plus a few extra whole leaves to garnish


  1. 1

    Cook the butternut squash chunks in salted water for 10 minutes until tender. Drain, then mash with a knob of unsalted butter and stir in the grated Parmigiano Reggiano.

  2. 2

    Meanwhile, cook the mash following pack instructions, then fold it into the squash mix.

  3. 3

    Remove the leaves from a few sprigs of sage and roughly chop. Heat 1 tablespoon vegetable oil, fry the sage for 10-20 seconds, then add to the mash.

  4. 4

    Season with freshly ground black pepper, garnish with a few extra sage leaves and serve for a flavour-packed, cheesy side dish.

Nutritional Details

Each serving provides
  • Energy 1235kj 295kcal 15%
  • Fat 17.3g 25%
  • Saturates 13.0g 65%
  • Sugars 6.5g 7%
  • Salt 0.7g 12%

% of the Reference Intakes

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