This is a fab little side dish that can be adapted to so many meals by changing which herbs / spices you use with it. We've used curry, cumin & garam masala to serve with a curry, garlic and oregano to serve with pan fried chicken & tomatoes, rosemary & thyme to serve with roasted meats... you get the idea. It's just so versatile! And very simple to do too.
- 2 tbs vegetable oil
- 2 medium sized sweet potatoes
- 1 medium sized butternut squash
- Your own choice of herbs / spices
- Heat the oil in a roasting tin.
- Peal and chop the sweet potato into 1 inch squares, I like to par boil them but that's a personal choice.
- De-seed, peel and chop the butternut squash to the same size.
- Once the oil is hot add the sweet potato and squash, sprinkle on the herbs / spices and carefully toss to coat.
- Roast on a medium high heat for 40-45 mins or until tender and just starting to brown on the edges.
As simple as that!
You could also use this as a base for soup. Transfer to a large pan, add two pints of vegetable stock and blend. Serve with crusty bread.
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