Ocado Diced Butternut Squash & Sweet Potato

Ocado Diced Butternut Squash and Sweet Potato.

This mix of butternut squash and sweet potato provides a deliciously complementary combination of flavours. The butternut squash brings a subtle, nutty sweetness with a smooth, almost creamy texture. It has a slightly earthy undertone that complements its mild sweetness. Sweet potatoes add a richer, more intense sweetness with a hint of caramel and a denser, starchier texture. As 80g is 1 of your 5 a day, cook or roast and add to a hearty stew, soup or curry, or enjoy cold in tortillas, Buddha bowls and fresh, mixed salads.

Fast food without waste
Got leftovers from lunch? Scroll down and use up your cold potatoes and squash in this quick and tasty Beetroot and Sweet Potato Falafel Bowl the next day!

Whether it's large or small, organic or sweet, we've got the perfect potato for you, simply search 'Ocado potatoes'.

Country of origin may vary due to seasonality.

Country of origin may vary between Egypt, Greece, Peru, Portugal, Senegal, South Africa and USA.

Keep refrigerated 0 to +5°C.
Once opened, consume within 24 hours.

Do not exceed the Use By date.

Remove all packaging.

Oven: 220ºC / Fan 200ºC / Gas 7
45-50 mins

Preheat oven. Place on a baking tray, drizzle with 1tbsp oil and place in the centre of oven for 40 mins or until cooked through. Turn halfway through cooking.

Plastic Bag

Don't Recycle

Butternut Squash (50%), Sweet Potato (50%).

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Packed in the UK

Beetroot and Sweet Potato Falafel Bowl with Peanuts and Quick Pickled Onion
Cook time: 20 mins
Serves: 2

Leftover sweet potato pairs well with the beetroot and happily takes on the tangy flavours of feta and pickles.

Ingredients
1 red onion, peeled and thinly sliced into rings
3 tbsp cider vinegar
250g sweet potatoes, peeled and chopped into 2cm cubes
3 limes
1 tbsp extra virgin olive oil
200g falafel balls
1 tbsp almond butter
3 tbsp coconut yogurt
1 large raw beetroot, peeled and grated (grate on a piece of parchment so you don’t stain your work surface)
2 cm ginger, peeled and finely grated
250g ready-to-eat grain pouch, (we used Merchant Gourmet Glorious Grains with Red Rice & Quinoa)
50g rocket
150g feta cheese, crumbled
50g peanuts, roughly chopped

Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Put the onion rings into a small bowl and cover with the cider vinegar, set aside to pickle.

Step 2
Put the cubed sweet potato in a bowl. Cut two of the limes into quarters and squeeze over the juice from half the quarters, adding the squeezed quarters to the bowl as well. Cover with clingfilm and microwave for 8 mins. Then remove limes and use a fork to mash the sweet potato. Add half the olive oil and season to taste, then set aside.

Step 3
Place the falafel on a baking tray and heat through in the oven for 10-12 mins.

Step 4
Meanwhile, make the dressing by combining the zest and juice from one lime, almond butter, coconut yoghurt and ginger in a bowl. Season and add water to loosen, if needed.

Step 5
Take two shallow bowls and divide the grain pouch evenly, season and drizzle with the rest of the olive oil. Pile on the rocket, beetroot and sweet potato. When the falafel are done, add them to the bowls and top with the drained pickled onion, feta, peanuts, a spoonful of dressing and the extra lime wedges.