Roast squash & chestnuts
Chestnuts add a lovely nutty texture to Matt Tebbutt's seasonal side dish
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 45 mins
Vegetarian, Vegan
- Heat the oven to 180C/fan 160C/gas 4. Toss the squash and thyme with 2 tbsp olive oil and season. Tip into a roasting tin and cook for 30 minutes, or until soft and golden. Add the cooked chestnuts and cook for another 15 minutes.
- Dissolve the vinegar with the sugar in a small pan. When ready to serve, tip the sweet and sour liquid over the squash and chestnuts and sprinkle over the chopped parsley, shallots and garlic to finish.
PER SERVING
159 kcalories, protein 2.6g, carbohydrate 27.8g, fat 5 g, saturated fat 0.7g, fibre 4.1g, salt 0.03 g
Recipe from olive magazine, November 2010.
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http://www.bbcgoodfood.com/recipes/845675/
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Ingredients
- 1 butternut squash , about 1kg, peeled, seeded and cut into chunks
- 3 thyme sprigs
- olive oil
- 250g whole cooked chestnuts
- 1 tsp golden caster sugar
- 4 tbsp white wine vinegar
- small bunch flat-leaf parsley , finely chopped
- 2 shallots , finely chopped
- 2 garlic cloves , finely chopped
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17
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 45 mins
Vegetarian, Vegan
Ingredients
- 1 butternut squash , about 1kg, peeled, seeded and cut into chunks
- 3 thyme sprigs
- olive oil
- 250g whole cooked chestnuts
- 1 tsp golden caster sugar
- 4 tbsp white wine vinegar
- small bunch flat-leaf parsley , finely chopped
- 2 shallots , finely chopped
- 2 garlic cloves , finely chopped
PER SERVING
159 kcalories, protein 2.6g, carbohydrate 27.8g, fat 5 g, saturated fat 0.7g, fibre 4.1g, salt 0.03 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
