Roasted Butternut Squash with Vegetables
1/2 butternut squash (about 300g)
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
2 echalion shallots
2-3 cloves garlic
red chilli flakes to taste
200g new potatoes
80g January King cabbage
100g fine beans
I had the other halves of these peppers left over from the cous cous salad, so decided to use them to stuff and roast with a half a butternut I had in the fridge.
I used part of the peppers, shallots and garlic chopped finely and flavoured with red chilli flakes to stuff the butternut cavity. The rest of the peppers, shallots and garlic was simply sprayed with some olive oil and roasted along with the squash until everything was tender and golden - it took around 40 minutes.
I also bunged some parboiled new potatoes into the roasting pan along with some "good with Everything" seasoned sea salt.
The January King cabbage and fine beans are just steamed.
This was lovely!
Nutrition Data
Calories (kcal) 407.2
Carbohydrate (g) 75.8
Protein (g) 14.4
Fat (g) 7.2
Fibre (g) 17.7
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