Even people who aren’t squash fans love this velvety sauce from Italy; combine its richness with the humble Bubble from England and you have a divine mixture of the earthy and the luxurious (as in refined, not expensive). If you enjoy this sauce, it goes just as well with its authentic partners, gnocchi and pasta. And for bubble fans, this is bubble lover’s paradise. Serves 4.
For the Bubble and Squeak
500g cooked old potatoes, mashed with 55g margarine then cooled
1 large onion, chopped
good grinding of black pepper
500g spring greens, sliced and steamed until tender
1 tsp Dijon mustard
2 cloves garlic
2 tbs soya milk
1 heaped tbs flour
For the Butternut Squash Sauce
1 clove garlic
25g vegan margarine
1 30g packet cut fresh thyme; save 3 for decoration, then run your forefinger and thumb along the remaining stalks to remove the leaves
1 150ml carton soya cream
- Melt 25g vegan margarine, then fry the onion until transparent. Add the garlic and fry briefly, until the garlic is tender; as always, avoid burning the garlic.
- In a big bowl, combine the mashed potato, spring greens, cooked onion, garlic and Dijon mustard.
- Whip in the soya milk.
- Shape into patties with clean hands, then roll each patty in the flour to coat. Set aside while you make the sauce:
- Steam or boil the butternut squash until tender (about 10-15 minutes).
- Fry the garlic in a 25g margarine until softened, then tip the butternut squash, thyme leaves and garlic in the food processor and blitz until smooth.
- Heat the oil in a large frying pan, then fry the patties on both sides until brown.
- In the meantime, gently heat the butternut squash puree in a saucepan. When it starts to bubble, turn the heat right down, then add the soya cream. Stir in and heat briefly – for a minute at most.
- Put a pool of sauce on a large plate, top with the bubble patties and garnish with sprigs of thyme.
If you buy the thyme, butternut squash, flour and mustard from Aldi, and the rest from ASDA, you can make this for £6.77, excluding the oil, salt and pepper. I have factored in the margarine.