Gem squash filled with sweet potato and butternut

By admin
07 October 2013

Start your week with this fragrant meat-free option, ready to serve in just more than 30 minutes

Serves 6

Preparation time: 10 min

Cooking time: 30 min

500 g sweet potato, chopped

500 g butternut, chopped

6 garlic cloves, crushed

1 red chilli

45 ml (3 T) oil

6 gem squashes

handful of chives, chopped

1    Preheat the oven to 200 °C. Put the sweet potatoes and butternut in a roasting pan with the garlic, chilli and oil. Rub the mixture over the vegetables until well covered.

2    Roast in the oven for 30 minutes or until the vegetables are tender then mash together.

3    While the vegetables are roasting, halve the gem squashes and put in a large saucepan skin side down. Cover the base of the saucepan with water and cook, covered with a lid, for 15 minutes or until tender. Spoon or pipe the sweet potato mixture into the squashes and sprinkle with the chives.

- Hope Malau

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