I love squashing root vege.  Mostly because I am lazy, but the skin holds so many vitamins and so much fiber it seems wasteful to peel it off.  And, you can do so much with flavour to give it a ZOOOOOMMMM!  And I am lazy 😛

Red Kumara, Orange Kumara, Baby Potatoes, Big Potatoes…. Roast Potatoes, Roast Kumara, Roast Pumpkin – They are all screaming to be SQUASHED 🙂

You have a couple of nice lazy options

You want them to be about the same size.  If they are babies, they can stay whole, if they are bigger, halves or quarters.  This is where you can start adding flavour.  Depending on what your end game is, you can add some stock to the water.  Or Garlic or Mint works too.  Boil till very soft.

Once they are soft, drain – but keep a little bit of water in the pot – pop back on the heat and add 50 (ish) grams of butter (or more) and lashings of olive oil.  Throw in some fresh herbs and literally mash with the back of a fork.  Taste and season if you need to. Capers, lemon zest and juice…. crushed garlic, parsley, spinach!  Seriously, the world is your oyster.  And its lazy and good for you.

That method works for any root vege.

However, if you like CRISPY ROASTIES… this is a winner and will never let you down.

Halve kumara (I prefer gold) and in a bowl, mix with some olive oil and season with salt and pepper (and crushed garlic if you like).  Bake at around 170 until they are soft, take a fork and give them a crush (secretly, its quite therapeutic!) and either another splash of oil or a spray and turn the heat up.  You will need to watch carefully so they don’t burn and let them roast till crispy.  Yum, yum, yum!