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Sweet Potato and Butternut Squash Puree

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Sweet Potato and Butternut Squash Puree

This Sweet Potato and Butternut Puree 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 to produce a lovely side dish to any meal.  The ginger adds a nice kick of spice and the apple provides the sweetness.

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

Preheat Oven to 180°C 350°F

Sweet Potato and Butternut Squash Puree

This is a lovely addition to any meal a sweet and colourful side dish. It does take a bit a time as there is boiling and mashing involved but it is worth it.
By: Allergymums
  • April 2, 2019
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Sweet Potato and Butternut Squash Puree Allergy Mums
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)
Directions
Step 1
Add the diced sweet potato, butternut squash and apple to a saucepan with the water and bring to the boil.
Step 2
Then cook on a medium heat for about 20 minutes or until the squash and potato are cooked.
Step 3
Drain – add the Ginger, Maple Syrup and salt.
Step 4
Pop it all into a food processor and puree in small batches until smooth

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