method

To make the mash:

1. Drizzle butternut with a little olive oil and season well with salt & pepper
2. Roast at 200C for about 35 – 40 minutes until soft and starting to caramelize
3. In a separate pot heat the butter and olive oil and add the onions – cook on a medium heat until
4. Caramelsied about 35 – 40 minutes stirring occasionally but not too often !
5. Blitz the butternut and onions together using a hand / stick blender to make the mash
6. Blanch the snow peas in boiling water for 2 minutes just before serving
7. Panfry the sausages in a little olive oil until done and nice and brown
8. Serve rustic style in a bowl with some fresh thyme or any other herb as a garnish

TIPS: Butternut and Sweet potato mash well using a stick blender however normal potatoes have a protein in then that does not react well to the stick blender or any other food processor – it will turn to a gloopy like texture. If you cant get merguez sausages use spicy beef or even chicken sausages.