Sage and Nutmeg Butternut Mash

Sage and Nutmeg Butternut Mash

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This butternut mash paired with sage, nutmeg and crème fraiche tastes sensational!

  • Recipe serves4 - 6
  • Preparation time20 minutes
  • Cooking time40 minutes


  • 50g butter
  • 15 sage leaves, finely chopped
  • 1.5kg butternut, peeled and cubed
  • 1 KNORR Vegetable Stock Pot
  • 2.5ml Robertsons Nutmeg
  • Robertsons Atlantic Sea Salt
  • 60ml crème fraiche


  • Melt the butter in a large pot and fry the chopped sage for 1 minute
  • Add the cubed butternut to the pot and stir well to coat with the butter
  • Add the KNORR vegetable Stock Pot and nutmeg and allow to melt, then place a lid onto the pot and allow the butternut to steam, stirring every 5 minutes
  • When the butternut is soft, mash using a potato masher until smooth then stir through the crème fraiche and season to taste with salt