Per serving:
- Calories: 296
- Protein: 10g
- Total fat: 19g
- Saturates: 5g
- Carbs: 18g
- Total sugars: 11g
- Fibre: 8g
Roasted Squash and Sprouts with Blue Cheese
We’ve left the skin on our squash as it’s perfectly edible and adds lovely texture, but feel free to peel if you prefer.
A beautifully colourful dish crammed full of veggies that definitely deserves a place on your Christmas dinner table this year.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
296
Ingredients
- 1 large butternut squash, around 900g
- 400 g Brussels sprouts, halved
- 1 1/2 Tbsp. olive oil
- 75 g walnut halves
- 100 g strong blue cheese
- 100 g pomegranate seeds
Directions
- Step 1Preheat oven to 190°C (170°C fan) mark 5. Halve the squash lengthways and scoop out the seeds. Slice into a mixture of 2cm chunks and 1cm-wide wedges. Toss squash, sprouts, oil and plenty of seasoning in a large roasting tin.
- Step 2Roast for 30min, until starting to soften. Stir through walnuts and return to the oven for 10min, until the nuts smell toasty and the vegetables are tender and starting to caramelise around the edges.
- Step 3Transfer to a serving dish or platter. Crumble over the blue cheese and scatter over the pomegranate seeds. Serve.
Get ahead:
Prepare to end of step 2 up to 4hr ahead, but don’t add the walnuts. Cool, cover and set aside at room temperature. To serve, uncover, add walnuts and heat through in an oven preheated to 190°C (170°C fan) mark 5 for 10min. Complete recipe.
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