Gem squash filled with sweet potato and butternut
Serves 6
Preparation time: 10 min
Cooking time: 30 min
...
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.
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.
