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
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)
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
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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