1 Sweet Potato
Half a Butternut Squash
1 Tablespoon of Tarragon
1 Tablespoon of Thyme
1 Tablespoon of Parsley
Salt & Pepper
Pre heat your oven to 200 degrees
De-seed your butternut squash and roast in the oven for 45 minutes or until tender.
While the squash is cooking in the oven, whisk your eggs in a bowl.
Shred the sweet potato in a food processor and add the onion and shred that too.
Add coconut oil to a pan and add the shredded potato and onion. Add the Tarragon, Thyme and Parsley as well as salt and pepper and cook until tender.
Once the squash has cooked, let it cool a little, or if you are like me and can take the heat with your fingers, scrape out the squash and discard the skin.
Place the squash in a dish and roughly mash up keeping it a little lumpy.
Add all of the ingredients to the bowl with the whisked eggs and mix all together.
Grease a glass dish with coconut oil and add all the ingredients to the dish.
Bake for about 30-40 minutes. The bake will rise and turn a nice golden colour.
Once it is ready, leave to rest and then turn it out (upside down) on a plate and cut in to slices.
This makes enough for about 4 servings.