Sage roasted sweet potatoes and squash
a tasty and flavoursome alternative to traditional roasties.
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