Pre-heat oven to 180 degrees C / 350 Degrees F

Cook the sweet potatoes in boiling water for 10 to 15 minutes or until tender and set aside.

Whilst the potatoes are cooking place the butternut squash into a casserole dish with 2 tbsp. of the olive oil and roast for 30 to 40 minutes until soft, stirring occasionally.

Heat the remaining tbsp. olive oil in a separate saucepan and sauté the onion and garlic for about 3 to 4 minutes.

When the onion and garlic has softened add the tin of drained chickpeas, crème fraiche, vegetable stock and parmesan cheese. Heat through for about 3 to 4 minutes, season to taste and add desired amount of nutmeg. I normally add just a pinch.

When the butternut squash is ready, remove it from the oven and empty the chickpea mixture into the casserole dish and combine with the butternut squash.

Drain and mash the potatoes and evenly spoon over the top of the chickpea / butternut squash mixture use a fork to level.

Place the casserole back into the oven for a further 15 – 20 minutes until the potatoes brown a little.

Remove, allow to rest for 5 minutes and serve.