Roasted squash and sweet potatoes

Roasted squash and sweet potatoes

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 515 kcal
, Fat: 42 g
, Carbohydrate: 24 g
, Protein: 8 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Squash and sweet potatoes

2 tbsp olive oil
1 garlic clove, squeezed
250 g squash, cut into cubes
250 g sweet potatoes, cut into cubes
½ bunch sage, finely chopped
¼ tsp salt
a little pepper

Cream cheese

150 g cream cheese with herbs (e.g. Boursin)
2 tbsp water
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How it's done

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Squash and sweet potatoes

Heat the oil in a non-stick frying pan, briefly sweat the garlic. Add the squash and sweet potatoes, stir fry for approx. 5 mins. Add the sage, season, stir-fry for approx. 5 mins.

Cream cheese

Mix the cream cheese and water in a bowl, place the squash and sweet potatoes on top.

Good to know
Tip: Sprinkle with chopped hazelnuts.
Serve with: Rice.

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