Roast cauliflower & squash
- 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
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
