Butternut squash is a fantastic ingredient, bringing lots of colour and vibrancy to the mix when seasonal ingredients are quite low on the ground. Full of vitamin C and beta-carotene, it’s also great for the immune system just when you need it.
This side is fantastic with a wintry roast dinner, or as an alternative to chips!
Roasted Butternut Squash
Colourful and tasty, great with a roast, or instead of chips
Equipment
- non stick baking tray
Ingredients
- 1 large butternut squash
- 4 tbsp olive oil
- 3 sprigs thyme
- salt and pepper
Instructions
- Cut the squash down the middle lengthways, and then cut each half again to give four quarters. Using a large spoon, scope the seeds from the bottom ends.
- Preheat oven to 200C, 180C fan, gas mark 6.
- Cut each piece lengthways into large wedges. Toss in a large bowl with the oil and the seasoning.
- Place on the baking tray, skin side down. Sprinkle over the thyme. Roast for between 25 and 30 minutes, until golden in colour and tender
Nutrition
Nutrition Facts
Roasted Butternut Squash
Amount per Serving
Calories
139
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Sodium
5
mg
0
%
Potassium
440
mg
13
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
139
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
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