Sweet potato and butternut squash bakes

Thursday, December 28, 2017. Author NIcola Hanson and Sabrina Neilson

Sweet potato and butternut squash bakes

4 Servings

Similar to other orange fruits and vegetables, sweet potatoes and squash are rich in beta-carotene, and Vitamins C and A. These tasty snacks are nutrient dense, rich in plant protein, have a low caloric load and glycemic index, and are high in clean carbs, fiber, antioxidants, and anti-inflammatory phytonutrients.


1 large/2 small (~250g) sweet potatoes, diced
1 medium (~250g) butternut squash, diced
¼ cup (65g) grated cheddar cheese
2 tbsp (25g) flour
1 clove garlic, minced
2 tbsp fresh parsley, sliced 
¼ cup (25g) breadcrumbs


  1. Heat oven to 375 F and line a baking sheet with baking paper
  2. Place sweet potato and butternut squash in a microwaveable bowl and zap at 2-minute intervals until tender
  3. Drain completely and mash in a large bowl
  4. Stir in the cheese, flour, garlic, and parsley
  5. Allow to cool, shape into 2-tsp size (about half the diameter of a golf ball)  nuggets and roll in a plate of the breadcrumbs
  6. Place on the tray and bake for 15 minutes, until lightly browned.

Nutritional Profile per serving


Carbs (g)

Fiber (g)

Sugar (g)

Protein (g)

Fat (g)

Sat Fat (g)

Cholesterol (mg)

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