Ingredients


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







Method


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

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