60g/2½oz lactose free butter
10 fresh sage leaves, chopped
1.5kg/3lb 5oz pumpkin, peeled, seeds removed, cut into 2cm/1in pieces
large pinch chili flakes
40g/1½oz parmesan (or a similar vegetarian hard cheese), coarsley grated
6 tbsp lactose free cream
salt and freshly ground black pepper
Melt the lactose free butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute.
Add the pumpkin pieces and chili flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the pumpkin is tender, stirring occasionally.
Lightly mash the pumpkin, using a fork, then stir in the parmesan and lactose free until well combined. Season, to taste, with salt and freshly ground black pepper.
Recipe adapted from: Good Food