My sister's healthy mexicanamash
I have only lived with my sister when we were both adults when I was writing my PhD and this is one of the yummy and super healthy dishes she introduced me to. It’s perfect for pre-loaded spoons and also traditional weaning, and it’s packed full of goodness from both the sweet potato and the butternut squash (both of which originally came from South America). The adults version contains a little fire hit from a chilli too! It’s pretty straightforward to make but you do need a little time to prep the veg (butternut squash is a pain to peel!). I love this as a side to sausages and it’s obviously perfect with fajitas too! You can also mix it with gnocchi and add a bit of cheese! It’s lovely and sweet and has lovely slightly sticky/chewy caramelised bits in from cooking in the oven and that subtle earthy sweet garlic hum when you roast whole garlic cloves, skin on and squeeze them inside out afterwards! Delicious!
Makes enough for 2 grown-ups and a little one
Ingredients
½ a medium sized butternut squash
1 medium-large sweet potato
1 red chilli
4 cloves of garlic – not peeled
4 tbsp olive oil
Method
1. Peel and cut the potato and butternut squash into cubes around 2cm3. Place in bowl with chilli and 4 cloves of garlic and toss with the olive oil.
2. Tip the contents of the bowl on a baking tray and pop in preheated 220C fan oven for 30 mins.
3. The potatoes and squash will soften and also go dark brown in spots. The chilli may blacken too, although sometimes it stays red.
4. Cut the end of 2-3 garlics and squeeze the white-beige creamy garlic into a bowl (sometimes the garlic will overlook, hence prepping 4 cloves). Place the potatoes and squash in the same bowl and mash with a potato masher – serve little ones portion. Then carefully cut open chilli and scape/scoop out seeds, roughly chop and add to grown-ups mash and mix/mash through.
Tips
It’s perfect for pre-loaded spoons and also traditional weaning, and it’s packed full of goodness from both the sweet potato and the butternut squash (both of which originally came from South America).
Facts
No facts today just that I love my sister x
Makes enough for 2 grown-ups and a little one
Ingredients
½ a medium sized butternut squash
1 medium-large sweet potato
1 red chilli
4 cloves of garlic – not peeled
4 tbsp olive oil
Method
1. Peel and cut the potato and butternut squash into cubes around 2cm3. Place in bowl with chilli and 4 cloves of garlic and toss with the olive oil.
2. Tip the contents of the bowl on a baking tray and pop in preheated 220C fan oven for 30 mins.
3. The potatoes and squash will soften and also go dark brown in spots. The chilli may blacken too, although sometimes it stays red.
4. Cut the end of 2-3 garlics and squeeze the white-beige creamy garlic into a bowl (sometimes the garlic will overlook, hence prepping 4 cloves). Place the potatoes and squash in the same bowl and mash with a potato masher – serve little ones portion. Then carefully cut open chilli and scape/scoop out seeds, roughly chop and add to grown-ups mash and mix/mash through.
Tips
It’s perfect for pre-loaded spoons and also traditional weaning, and it’s packed full of goodness from both the sweet potato and the butternut squash (both of which originally came from South America).
Facts
No facts today just that I love my sister x