A casserole dish serving roast cauliflower & squash

Roast cauliflower & squash

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Prep: 15 mins Cook: 25 mins


Makes 3 batches

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal93
  • fat3g
  • saturates0g
  • carbs11g
  • sugars7g
  • fibre4g
  • protein4g
  • salt0g
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  • 2 large cauliflower, split into florets, the stalk cut into cubes



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 large butternut squash, cut into cubes
  • 2 tbsp oil


  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.

  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

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