Last week we made our own version of a Sunday Roast by adapting Ottolenghi's Sweet Potato Patties recipe from Plenty to take advantage of the wonderful butternut squash available at our local farmer's market.
Recipe summary: Roast butternut squash then mash with some flour and chives and some olive. Form into patties and cook in a frying pan. Great as a side or as a main served with green vegetables (we chose blanched sprout tops and roasted organic free-range chicken breasts, all from the farmer's market). Ottolenghi suggests serving with sour cream, but we omitted that and it was still very delicious.
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