Belgian butternut mash with kale and sausage

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

This Belgian butternut mash combines soft squash mash with kale and sausage in a warm, homely meal.

Why does butternut work well in mash?

Butternut gives mash a soft texture and a gentle sweetness. Kale and sausage add contrast, keeping the dish hearty and savoury rather than flat.

Serves: 4 people

Preparation time: 25 min

Ingredients

• butternut squash – 1 medium (about 2 lb), peeled and cubed
• floury potatoes – 1 3/4 lb, peeled and cubed
• kale – 7 oz, chopped
• sausages – 4
• butter – 3 tbsp
• whole milk – 3/4 cup, warm
• whole-grain mustard – 1 tbsp
• nutmeg – 1/4 tsp
• salt – to taste
• black pepper – to taste

Method

STEP 1
Bring a large pan of salted water to a boil. Cook the potatoes and butternut for 15 to 18 minutes, until completely tender.
STEP 2
Add the kale for the last 4 minutes of cooking so it softens but keeps its color.
STEP 3
Meanwhile, bake or pan-fry the sausages until browned and cooked through.
STEP 4
Drain the vegetables very well. Mash with the butter, warm milk, mustard and nutmeg until creamy but still rustic.
STEP 5
Season generously with salt and black pepper. Serve the stoemp with the hot sausages on top.