Roasted Butternut Squash & Sweet Potato with Kale & Pomegranate

Ingredients

700g mixed butternut squash and sweet potato – cut into cubes
Olive oil
200g kale
2 tbsp pomegranate seeds

Method

1. Spread the kale out on a hard anodised baking sheet and place at the top of the simmering oven for 2 hours until dehydrated.

2. Lay the butternut squash and sweet potato onto the hard anodised baking sheet and drizzle with olive oil, roast in the middle of the AGA roasting oven for 30 minutes until tender.

3. To serve scrape the roasted veg into a dish and gently stir through the crispy kale, sprinkle with pomegranate seeds and enjoy.

Recipe and Images by Penny Zako.

Roasted Butternut Squash & Sweet Potato with Kale & Pomegranate

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.