Because sausages used to boom or burst when cooking, bangers and mash got its name. Mash, on the other hand, refers to mashed potatoes. At Halloween, this dish was a fixture in our Dublin home. It is a very classic, low-cost meal that demands high-quality sausage. Please be aware that this gravy is fairly thin because that is customary. Still quite liquid, though.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 medium butternut squash, halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- ⅔ cup chopped carrot
- ½ cup chopped onion
- 1 clove garlic, chopped
- 2 cups chicken broth
- ½ cup evaporated milk
- ¼ cup half-and-half
- ¼ teaspoon cayenne pepper
- 1 pinch salt and ground black pepper to taste
- 3 tablespoons evaporated milk
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place butternut squash halves on the prepared baking sheet, flesh side up.
- Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
- Meanwhile, heat oil in a skillet over medium heat; add carrot, onion, and garlic and saute until fragrant, 3 to 5 minutes. Remove from heat.
- Remove squash from the oven and cool until easily handled. Scoop cooked squash into a bowl; discard skins.
- Combine chicken broth, 1/2 cup evaporated milk, half-and-half, sauteed veggie mixture, cooked squash, cayenne pepper, salt, and pepper in a high performance blender (such as Vitamix®) in the order listed. Start blending on variable speed 1 and gradually increase to variable speed 10. Blend for 5 minutes 45 seconds, then turn down to variable speed 1.
- Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.
- For a creamier soup, use more half-and-half or heavy cream in place of evaporated milk. For a spicier soup, adjust cayenne pepper. To make it vegetarian, substitute vegetable broth for chicken broth.
- Change it up by adding potatoes, celery, or a different type of squash.
- Instead of roasting the squash, you can boil it for 20 to 25 minutes. Add sauteed ingredients and puree in a blender or food processor until desired consistency is reached. Transfer soup back to the saucepan and heat through, but do not boil.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 7 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 702 mg |
| Sugars | 14 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |