Pigeon Cottage Kitchen

We were lucky enough to be a given a bag of ‘allotment surplus’ last week. Thank you David! There were onions, beans and some exotic types of squash including this beauty called a mashed potato squash. I’d never come across one before so I wasn’t quite sure what to do with it at first but, if you are lucky enough to come across one, this is what to do.

The flesh is beautifully creamy and white and this is how you bring the magic; cut it in half, scoop out the seeds, paint the flesh with some olive oil, roast it cut side down in the oven at 200C for 30 to 40 minutes on a tray lined with baking parchment and then whip the flesh into a mash-like puree. Enrich it with plenty of good salted butter and grated parmesan cheese. Drizzle with a little extra-virgin olive oil. I served it with some Italian fennel sausages (Humphrey’s of Bury St Edmunds since you ask) and it was OMG delicious. You could whip the mashed flesh of a small baked potato into it to give it a little extra body but I liked it just as it was.

Grow it next year (Thompson and Morgan seeds), buy it at a market if you find it, I might lobby Waitrose to stock it!!!

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