Braised sweet potato or squash

It’s the season for them, so here’s a simple way of jazzing up cucurbits or other starchy veg.  The slower cooking and the addition of oil, garlic and herbs really enhances the flavour of these autumn staples.

Serves two to three as a side dish. 

1 medium butternut squash or a quarter of a large pumpkin, or 2 large sweet potatoes, peeled and thinly sliced

2-3 cloves garlic, crushed or thinly sliced

Veg oil

A little stock

1 tsp mixed dried herbs or 1 tbsp chopped fresh mixed herbs

1 tbsp mixed seeds or 1 tbsp tahini as a topping

Very simple; pour a little oil into a large saucepan with a lid, heat gently and add the sliced sweet potato or squash, laying the pieces flat in layers.  Strew garlic and herbs between the layers and over the top, then pour on just enough stock to come round the edges, and simmer for 10-15 minutes or until the veg pieces are cooked and tender.  Keep an eye to make sure the pan doesn’t cook dry.  Serve hot with mixed seeds sprinkled over or a spoonful of tahini on top.