BAKED VEGETABLES IN FRESH CREAM

BAKED VEGETABLES IN FRESH CREAM
½ butternut
2 small sweet potatoes
2 small gem squash
½ tin cream style sweet corn
1 cup fresh cream
salt to taste
lemon pepper
green chillies to taste

Cube the sweet potato and butternut. Steam all the vegetables with salt and pepper. Scoop flesh out of the gem squash and put all the steamed vegetables in a casserole dish. Mix cream style sweetcorn with fresh cream, salt and crushed green chillies to taste. (If for adults) Pour over vegetables and bake in oven for 15 to 20 minutes.
Recipe posted by Kathy Jane Nichols