I’ve been making this a lot recently, it goes really nicely with fish, or veggie burgers, or alongside a mix of salads. This dish is packed full of fibre, vitamin C, vitamin K, beta carotene, B vitamins and magnesium. It’s also a great source of prebiotics (food that your gut bacteria love to munch on!). You could make it just with squash if you want it to be lower in carbohydrates/ are on the GAPS or SCD diet.
N.B: You’ll have powerful garlic breath after eating this dish, so keep some parsley on hand if you need to be social :).
Squash and sweet potato medley with sage and pine nuts
Author: Anoushka
Recipe type: Side dish
Cuisine: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 sweet potatoes, chopped into chunks (keep peel on)
- ½ butternut squash, peeled, de-seeded and chopped into chunks
- Handful fresh sage, finely chopped
- 4 garlic cloves, crushed
- 1 onion, finely chopped
- ⅓ cup pine nuts
- Fat - olive oil/ ghee/ coconut oil
- Salt and pepper
Instructions
- Set oven to 190 C
- Add squash and sweet potato to a baking tray and sprinkle with some fat (1-2 tbsp) and season with salt and pepper
- Add to oven and roast for 35-40 minutes, or until starting to brown and get a little bit crispy
- Whilst the squash and sweet potato is in the oven, add onion to a frying pan with 1tbsp fat, cook on medium heat until translucent
- Add sage, garlic and pine nuts - stir frequently so it doesn't burn, cook until pine nuts are just starting to brown
- Once sweet potato and squash are cooked, take them out of the oven and leave to cool for a few minutes then add to a large bowl
- Mix in onion, sage, garlic and pine nuts - toss gently so they become evenly distributed, without mashing the vegetables
Leave a Reply