B00CU1W244_EBOK

1 SERVE =
½ unit bread
1 unit vegetables
Pumpkin and
sweet potato mash
SERVES 4 PREP 10 mins COOK 30 mins
Low in carbs, this rustic mash isn’t as smooth
as mashed potato, but the smoky sweet flavour
of the spiced roast vegetables will delight. Serve
with any hearty stew or braise.
300 g pumpkin (squash), trimmed, peeled and
cut into 2 cm pieces
300 g sweet potato, peeled and cut into
2 cm pieces
4 cloves garlic, peeled and halved
cooking oil spray
½ teaspoon sweet paprika
½ teaspoon ground cumin
2 tablespoons reduced-fat milk
1
2
3
Preheat the oven to 220°C and line a baking tray
with baking paper.
Spread out the vegetables on the prepared tray,
spray with cooking oil and season with salt and
pepper to taste. Sprinkle over the ground spices
and roast for 25–30 minutes, turning once, until
tender and golden.
Transfer the vegetables to a large bowl, add
the milk and roughly mash, adding more milk
if the mixture is too dry. Serve immediately.