A lower carb take on the traditional Irish potato dish.
Cook the squash in boiling water for 15 minutes or until soft. At the same time cook the kale, also until soft.
Strain the squash and mash with the butter and milk until smooth.
Place back on the stove for a few minutes to sweat off some of the moisture, be careful not to catch the bottom by stirring.
Strain the kale and add along with the spring onions to the mashed squash. Stir ingredients together thoroughly.
Season as required.
Add a handful of grated cheese to enhance richness.