- Cook the butternut squash in a pan of lightly salted boiling water for 15 minutes. Meanwhile, boil the potatoes in a separate pan for 5 minutes, add the cabbage and continue cooking for 10 minutes. Drain well.
- Place the squash, potatoes and cabbage in a large bowl with the spring onions. Mash together thoroughly.
- Heat 1 tbsp of oil in a large frying pan, add the squash mixture and press down well. Cook for 10 minutes over a medium heat then carefully slide out onto a clean plate.
- Add the remaining oil to the pan and return the bubble and squeak, uncooked side down, for a further 10 minutes. Serve in wedges.
Cook’s tip: This is delicious with a fried or poached egg as a suppertime treat. If you have any leftover squash, pop it in a bag and keep it in the freezer for up to 3 months.
