Squash and sweet potato medley with sage and pine nuts

by | Mar 13, 2018 | Main Meals, Recipes | 0 comments

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: 
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
  1. Set oven to 190 C
  2. Add squash and sweet potato to a baking tray and sprinkle with some fat (1-2 tbsp) and season with salt and pepper
  3. Add to oven and roast for 35-40 minutes, or until starting to brown and get a little bit crispy
  4. 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
  5. Add sage, garlic and pine nuts - stir frequently so it doesn't burn, cook until pine nuts are just starting to brown
  6. 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
  7. Mix in onion, sage, garlic and pine nuts - toss gently so they become evenly distributed, without mashing the vegetables

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