Lex loves any vegetables that are orange, so we often have sweet potatoes and butternut squash (served for him with a side of orange pepper…). He also loves Moroccan spices so this recipe combines the two for a healthy side dish which makes me feel better about him scoffing down coco pops for breakfast and jelly for pudding…
For 4 portions you need
2 medium sweet potatoes, peeled and cut into 12 small wedges
1 small butternut squash, peeled and cut into about 12 small wedges
2 tbsp olive oil
2 tbsp moroccan seasoning/spices
salt and pepper
Toss the vegetables in the oil and spices. Roast in a hot oven for about 20 mins till tinged with black and soft in the middle. Eat as you wish.