Chinese
Chinese - Chicken
Butternut Squash and Sweet Potato Mash
Chef's Menu Description
Crispy on the outside with a fluffy potato interior, seasoned with sea salt, cracked black pepper, and fragrant garden rosemary.
Ingredients
- • 1.1 kg large butternut squash (peeled, deseeded and cut into 2cm chunks)
- • 700 g sweet potatoes (peeled and cut into 2cm chunks)
- • 3 garlic cloves (peeled)
- • 1 tsp dried sage
- • 1/2 tsp mustard powder
- • low calorie cooking spray
- • salt and pepper to taste
Preparation Steps
1
Phase 1
Preheat the oven to 200°c.
2
Phase 2
Add the butternut squash, sweet potato and garlic to a large roasting dish.
3
Phase 3
Spray thoroughly with low calorie cooking spray and season with the sage, mustard and salt and pepper to taste. Make sure the chunks are evenly coated.
4
Phase 4
Loosely cover with foil and place into the middle of the oven for 60 minutes, or until the vegetables are cooked through and soft enough to mash.
5
Phase 5
Remove the baking tray from the oven and mash thoroughly. It won’t be smooth like potato mash but you will need to remove all the large lumps.
6
Phase 6
Serve.