Squash cacciatore with potato parsnip mash.

30 Min
pretty easy
4 People
Rating starstarstarstarstar
A warm and hearty Italian meal of yellow squash with beans in a rosemary, tomato sauce with olives, paired with a side of potato parsnip mash.
1. Peel and dice potatoes and parsnip. Place in a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender. Drain and mash with a potato masher along with 2 tbsp olive oil (see notes). Season with salt and pepper.

2. Heat frypan over medium-high heat with 1 tbsp oil. Peel and slice onion. Chop garlic and rosemary leaves. Add to pan as you go. Cook for 5 minutes until softened.

3. Quarter mushrooms and squash. Add to pan along with drained beans and olives. Stir in 1 tsp paprika, 1 tbsp tomato paste and crumble in stock cube.

4. Stir in 1/4 cup olive oil, crushed tomatoes and 1/2 tin of water. Simmer for 10-12 minutes or until cooked through. Season to taste with salt and pepper.

5. Divide mash and cacciatore among plates. Season with extra pepper if desired.

Add butter to your mash if preferred for a richer flavour.
potatoes 800g
Parsnips 2
Brown Onion 1
Garlic 2 cloves
Rosemary 1 sprig
mushrooms 1 punnet (200g)
Yellow squash 4
Cannellini beans 400g
kalamata olives 1/2 tub (100g)
Crushed tomatoes 400g

From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste, stock cube (of choice), ground paprika