Making a roast this week? If you’re bored of the standard veggie accompaniments’ to your favourite roast dinner meat, why not switch them up this week for this gorgeous butternut squash recipe?
This tasty dish goes fantastically with roast pork, but will make a delicious side to most other roasts too and will brighten up your plate with a burst of brilliant colour.
What’s more, this veggie side is really easy to make and uses only three ingredients so it’s really cost effective. It’s just a case of throwing everything in a pan, seasoning, and whacking it in the oven.
Butternut squash is really low in fat, making it a great veg to eat for optimum heart health. It’s also a great source of dietary fibre and is high in potassium, which is great for bone health. Butternut squash also contains vitamin B6, which is vital to help your immune and nervous systems function properly.
Carrots are full of beta-carotene, which helps maintain healthy skin and eyes, but they also contain vitamin A and vitamin C amongst a whole host of other vitamins and vital minerals.
So if you’re looking to pack in as much of your five-a-day this Sunday, this roasted squash and carrot dish is a great choice of side for any roast.
- 1.2kg (2lb 12oz) butternut squash, peeled and cut into 5cm (2in) chunks
- 8 medium carrots, peeled and halved
- 3tbsp olive oil
Preheat oven to 180 C, 160 C fan, 350F, gas 4. Place the squash and carrots on a baking tray and drizzle with oil. Season well with sea salt and black pepper and roast for 45 minutes.