Sweet potato and butternut squash bakes

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

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.

Ingredients

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

Method

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