Creamy Vegetables

2 gem squash

1 butternut (medium sized)

1 tray yellow corn (usually 4 pieces on cob)

2 sweet potatoes

1 cinnamon stick (4cm long)

1 small green pepper

1 small red pepper

1 small onion, chopped

2 Tblsp butter

1 tin creamed style sweetcorn

1 cup fresh cream

Crushed garlic

Salt & pepper

Italian herbs

Cheese (optional)

Wash and cut vegetables and peppers into chunky pieces. The corn should be sliced to 3cm pieces.

Put all the vegetables and cinnamon into a big pot. Add 2 cups water and let the vegetables steam on a medium heat adding more water as you need. Let the water dry up completely once the veggies are cooked through.

Empty veggies into a casserole. Sprinkle salt and pepper.

Saute onion in butter with garlic. Add sweetcorn. Stir well. Then add the fresh cream. Pour over vegetables. Top with cheese and sprinkle italian herbs over. Bake in oven for approximately 30 minutes – 200 degrees.

Serve with saucy chicken, steak or even at your next BBQ/braai.

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