Preheat oven to 180°C
Peel the butternut and cut into chunks.
Place butternut into 150 ml water and add the nutmeg.
Bring to the boil, cover and simmer for about 10 min until butternut is tender.
Turn occasionally to ensure even cooking.
Drain the squash well and allow to cool slightly.
Puree for a few seconds until smooth.
Pour in half the contents of the KNORR Roasted Vegetable Bake together with the cream.
Cut the sweet potato into wedges; sprinkle the remaining half of the sachet contents over them.
Arrange on a baking tray and drizzle with olive oil.
Bake at 180°C for about 30-45 min until well roasted and soft in the centre.
Serve the dip with roasted sweet potato wedges.