Recipe Sweet Potato Squash

Season with salt and pepper.

Recipe sweet potato squash. Put the vegetables cut side up in a baking pan and bake uncovered until they are very soft at least 1 1 2 hours. 500g 1lb 2oz sweet potatoes peeled and cut into large bite sized pieces 1 large butternut squash peeled de seeded and cut into bite sized pieces 300g 10 oz black venus rice to serve. Add 1 cup of the cooking liquid and blend until mixture is smooth.

2 remove vegetables with a slotted spoon reserving cooking liquid and place in a blender. Cook stirring often until edges start to turn golden about 5 minutes. Shake or stir to combine.

Heat oven to 200c fan 180c gas 6. Peel chop and prep all the squash and sweet potatoes and onion garlic. Drizzle with a few glugs of olive oil 3 turns of the wrist and add seasonings.

Bake for 20 25 minutes or until the vegetables are lightly browned on the edges. Bring to a boil over high heat then reduce heat to medium low and simmer until vegetables are fork tender about 6 minutes. Add the brown sugar cinnamon nutmeg salt and pepper.

Bake for about 8 minutes then flip. Season with a bit of sea salt and black pepper to taste. Toss the squash slices in the maple syrup mixture and place onto the baking sheet.

Peel and cut the squash and sweet potatoes into chunks. Bring to a boil over high heat then reduce heat to medium low cover and simmer until tender about 20 minutes. Combine in a large bowl.