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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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