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Roast cauliflower & squash
Makes 3 batches
Easy
Prep:
Cook:
Make this roasted veg as a side, or a time-saving base for other recipes. You can freeze it to use at a later date and ensure the family eats well midweek
Skip to ingredients
- 2 large cauliflowersplit into florets, the stalk cut into cubes
- 1 large butternut squashcut into cubes
- 2 tbsp oil
Nutrition: Per serving
- kcal93
- fat3glow
- saturates0g
- carbs11g
- sugars7g
- fibre4g
- protein4g
- salt0g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. You can serve straight away as a side dish, or leave it to cool then divide into three batches and freeze each in an airtight container for up to a month. Defrost fully before using in other recipes, listed below.
step 2
A single batch (or a third) of this recipe can be used to make one of the following dishes...
Cauliflower, squash, coconut & lentil curry
Cauliflower, squash & orzo gratin
Cauliflower & squash fritters with mint & feta dip
