Roast cauliflower & squash
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 93 | |
| low in | fat | 3g |
| saturates | 0g | |
| carbs | 11g | |
| sugars | 7g | |
| fibre | 4g | |
| protein | 4g | |
| salt | 0g |
Ingredients
- 2 large cauliflower , split into florets, the stalk cut into cubes
- 1 large butternut squash , cut into cubes
- 2 tbsp oil
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
RECIPE TIPS
FREEZING TIP
Freeze each batch in an airtight container for up to a month until you need it. Defrost fully before using.
MORE BATCH COOKING IDEAS
See more batch cooking recipes to save time and stress when preparing family meals.
Recipe from Good Food magazine, September 2017
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