Butternut and Sweetcorn Bake - to fill the gap

Well, the photo does not do justice to the deliciousness of this dish. I sat on this recipe (not literally!) for ages as I was not sure I could get my head around the sweetcorn idea. When I finally made it I wanted to kick myself for missing out:) The first time I tried this my sweetcorn was Woolies brand and it was less sweet than Koo. I prefer the less sweet variety. It goes well with almost any meal and seconds are much in demand.
The salad you see tucked away there has those beautiful new golden mushrooms Woolies sells, marinated as per a previous post. VERY yum.

                                              Butternut and Sweetcorn Bake
Serves 2, double up as needed

200g butternut, cubed, not too small
200g sweet potato, cubed, ditto
1 onion, chopped
1T olive oil
1/4 tin cream style sweetcorn (I used 1/2 the first time as I misread and it was fine!)
pinch nutmeg
salt and pepper

Preheat oven to 180C. Mix the vegetables with the oil and a little salt and pepper. Bake for 30 minutes or until veggies are just cooked. Stir sweetcorn through, season with nutmeg and any additional salt or pepper you require. Bake for another 15 minutes till brown and bubbling. Hmmm

Recipe adapted from SHAPE magazine