Exotic mash with roasted butternut squash and sweet potatoes


500 g sweet potatoes
500 g butternut squash
2 cloves of garlic
pat of butter
splash of milk
250 g lardons

First, roast the butternut squash and sweet potatoes. Roasting them releases a wonderfully creamy flavour that you should definitely try! The lardons provide the perfect finishing touch.


  • 1
    Preheat the oven to 200°C.
  • 2
    Peel the sweet potatoes and cut them into chunks. Wash the butternut squash, slice it vertically down the middle and remove the seeds. Cut the butternut squash into chunks; you don’t have to peel it. Peel the cloves of garlic.
  • 3
    Place the pieces of butternut squash and sweet potato on a baking tray covered in greaseproof paper. Scatter the cloves of garlic in between. Roast for approx. 50 minutes until completely cooked and tender.
  • 4
    In the meantime, use a frying pan to crisply fry the lardons.
  • 5
    Finely mash the vegetables together with a pat of butter and a splash of milk to taste. Season with salt and pepper. Serve with the fried lardons.
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