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Butternut Squash Colcannon

A lower carb take on the traditional Irish potato dish.

Course Side Dish
Cuisine British
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 93 kcal
Author SharonBye


  • 1 Medium Butternut squash - peeled and cut into pieces 3cmx3cm)
  • 200 gm Curly Kale shredded Or green cabbage
  • 6 Spring onions - sliced
  • 25 gm Butter
  • 200 ml Milk
  • Salt and pepper


  1. Cook the squash in boiling water for 15 minutes or until soft. At the same time cook the kale, also until soft.

  2. 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.

  3. Strain the kale and add along with the spring onions to the mashed squash. Stir ingredients together thoroughly.

    Season as required.

  4. Serve hot.

Recipe Notes


Add a handful of grated cheese to enhance richness.