4 way roasted squash on dish

Roasted butternut squash four ways

Category: Soup, Main meal | Serves: 2

Prep time: 15 minutes | Cooking time: 40 minutes

Ingredients

900g (2lb) butternut squash, de-seeded and chopped

2 red peppers, chopped

1 large Spanish onion, chopped

1 clove garlic, sliced

2–3 sprigs fresh rosemary

Freshly ground black pepper

1 tbsp vegetable oil

Juice of 1 large orange

Preparation  

  1. Heat the oven to 200°C/180°C fan/gas mark 6. Put the squash, peppers, onion, garlic, rosemary and pepper in a large, non-stick roasting tin, in one layer. Drizzle over the oil and mix together with your hands until all the vegetables are coated in the oil.
  2. Roast the vegetables for 35–40 minutes or until all are very soft and caramelised.
  3. Stir the orange juice through the hot vegetables.

Roasted squash

Serve your roasted veg as they are, or choose one of these dishes:

  1. With mackerel
    Serve half of the roasted vegetables with grilled mackerel fillets (or with baked portobello mushrooms, if you prefer).
  2. Pasta sauce
    Enjoy half the roasted vegetables stirred through whole wheat pasta with chopped fresh basil. You could also transform this into a pasta bake by adding a cheese sauce. Whisk 2 tbsp cornflour into 300ml skimmed milk and bring to the boil. Add 55g (2oz) reduced-fat cheddar cheese, spoon over the pasta mixture and grill until golden.
  3. Fajita wraps
    Cut 225g (8oz) turkey breast into thin strips. Make your own fajitas spice mix with a ¼ tsp each of paprika, English mustard powder, ground coriander, dried oregano and the finely grated zest of 1 small lemon. Toss the turkey in the spice mix and fry for 3–4 minutes in 1 tsp oil in a non-stick frying pan until golden and tender. Stir through half the roasted vegetables and spoon into four small flour tortillas with chopped  fresh coriander and some 0% fat Greek yoghurt.
  4. A vibrant soup
    Blitz half the roasted vegetables into a vibrant bowl of spiced soup by adding 350ml homemade or reduced-salt stock, 1 tsp curry paste, a handful of fresh coriander and 85g (3oz) 0% fat Greek yoghurt. Serve the soup topped with extra yoghurt and chopped coriander.

Nutritional information (for the basic recipe)

nutritional information box