1
Preheat the oven to 200°C.
2
Peel the sweet potatoes and cut them into chunks. Wash the butternut squash, slice it vertically down the middle and remove the seeds. Cut the butternut squash into chunks; you don’t have to peel it. Peel the cloves of garlic.
3
Place the pieces of butternut squash and sweet potato on a baking tray covered in greaseproof paper. Scatter the cloves of garlic in between. Roast for approx. 50 minutes until completely cooked and tender.
4
In the meantime, use a frying pan to crisply fry the lardons.
5
Finely mash the vegetables together with a pat of butter and a splash of milk to taste. Season with salt and pepper. Serve with the fried lardons.
