• 250g butternut squash, peeled and chunked
  • 1 large (about 250g) potato, peeled and chunked
  • 25g butter
  • 1 bunch spring onions, including green bits
  • 70g pancetta
  • 2 eggs, poached to serve
  • to serve chilli sauce


  • STEP 1

    Steam the squash and potato until just tender. Cool and tip into a bowl.

  • STEP 2

    Heat the butter in a small frying pan (about 20cm). Cook the spring onions and pancetta until golden then tip into the squash mix and roughly mash everything together. Season.

  • STEP 3

    Heat a little more butter in the frying pan and add the squash mix, packing down into a cake. Fry until golden on the bottom then slide out onto a plate, flip over and fry the other side. Cut into 4 wedges and serve 2, each topped with a poached egg and some chilli sauce.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating