Sage roasted sweet po­ta­toes and squash

a tasty and flavour­some al­ter­na­tive to tra­di­tional roasties.

Woman (UK) - - Recipes -

SERVES 8 PREP 5 MINS COOK 50 MINS

✱✱3 x 500g packs pre­pared but­ter­nut squash and sweet po­ta­toes

✱✱3tbsp olive oil

✱✱2tbsp sage leaves

✱✱2tsp yel­low mus­tard seeds

1 Heat the oven to 200c, gas 6. Tip the but­ter­nut squash and sweet po­ta­toes into a large roast­ing tin.

2 Driz­zle with the oil and scat­ter over the sage leaves and yel­low mus­tard seeds. Sea­son with salt and freshly ground black pep­per, toss to mix and roast for 50 mins, turn­ing oc­ca­sion­ally, un­til ten­der and golden. Per serv­ing: 182 cals, 4.5g fat (1g sat­u­rated), 30g car­bo­hy­drates

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