Dairy Free Roast Squash, Chestnuts and Sweet Potatoes
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
1 butternut squash, peeled, halved and seeded
1 kg (2.2 lb) 7 cups of sweet potatoes, peeled
200 ml (7 fl oz) 3/4 cup of olive oil
Salt and freshly ground black pepper
A little sprinkling of grated cloves and nutmeg
12 whole cloves
225 g (8 oz) 1 1/2 cups of whole peeled chestnuts
1 kg (2.2 lb) 7 cups of sweet potatoes, peeled
200 ml (7 fl oz) 3/4 cup of olive oil
Salt and freshly ground black pepper
A little sprinkling of grated cloves and nutmeg
12 whole cloves
225 g (8 oz) 1 1/2 cups of whole peeled chestnuts
method
1. Preheat the oven to 180°C (350°F) gas 4
2. Cut the squash and the potatoes into equal size pieces so that they will take a uniform time to cook.
3. Bring a large pan of water to the boil and blanch the vegetables for 3 minutes in the boiling water.
4. Refresh under cold water and leave to dry for 10 minutes.
5. Brush the squash and potato pieces with oil and spread them evenly over an oiled baking sheet.
6. Season with salt, pepper, grated cloves and nutmeg and then sprinkle with the whole cloves.
7. Roast in the oven for about 1 1/2 hours.
8. Add the chestnuts 15 minutes before the end so that they heat through.
9. Serve straight from the oven and remind everyone not to eat the cloves!
2. Cut the squash and the potatoes into equal size pieces so that they will take a uniform time to cook.
3. Bring a large pan of water to the boil and blanch the vegetables for 3 minutes in the boiling water.
4. Refresh under cold water and leave to dry for 10 minutes.
5. Brush the squash and potato pieces with oil and spread them evenly over an oiled baking sheet.
6. Season with salt, pepper, grated cloves and nutmeg and then sprinkle with the whole cloves.
7. Roast in the oven for about 1 1/2 hours.
8. Add the chestnuts 15 minutes before the end so that they heat through.
9. Serve straight from the oven and remind everyone not to eat the cloves!
serving amount
serves 6
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