Allergy Mums / Support for families with allergies

publication date: Apr 14, 2016

Sweet Potato and Butternut Squash Puree

Sweet Potato and Butternut Squash Puree

 

This is a lovely addition to any meal – creamy (without cream – natch), sweet and colourful. It does take a bit a time as there is boiling and mashing involved but it is worth it.

 

Free From: Dairy, Egg, Soya, and Gluten – use gluten free breadcrumbs

Prep Time: 40 minutes

Cooking Time: 20-25 minutes

Preheat Oven to 180°C 350°F

 

Ingredients

1 large sweet potato diced – 440g

½ butternut squash diced – 440g

1 large Bramley apple diced – 140g

480 ml water or vegetable stock

1 tsp sea salt

1 tsp fresh grated ginger, or ½ tsp ground ginger

1 tbsp Maple Syrup

1/3 cup gluten free breadcrumbs (or wheat bread crumbs if you can eat gluten)

 

Method

Add the diced sweet potato, butternut squash and apple to a saucepan with the water and bring to the boil.

Cook on a medium heat for about 20 minutes or until the squash and potato are cooked.

Drain – add the ginger, maple syrup and salt.

Puree until smooth

Sweet Potato and Butternut Squash Puree

Pop it into a casserole dish and top with the bread crumbs

Cook for 20 minutes until the breadcrumbs are lightly browned.

 

 

 



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