Roasted squash with blue cheese and hazelnuts

Photographer: Gareth Morgans

This simple side dish adds a fiery kick to seasonal squash and helps you load up on immune and energy-boosting vitamin C, vitamin B6, iron and potassium.

Serves: 4

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1.5kg squash or pumpkin (2–3 medium squash), deseeded
2 teaspoons sunflower or olive oil
2 tablespoons fresh thyme sprigs, plus extra to garnish
50g hazelnuts, roughly chopped
1 mild red chilli, finely chopped or sliced
100g blue cheese

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Line a large baking tray with non-stick baking paper.

2 Cut the squash or pumpkin into 2–3cm thick wedges. Put them on the tray, drizzle with oil and toss. Bake for 30 min, turning after 20 min.

3 Add the thyme and hazelnuts to the tray and bake for a further 6–8 min until the nuts are toasted. Transfer to a serving tray and scatter with the chilli and small chunks of the blue cheese. Garnish with the extra thyme.

Nutrition Info (per serve)

Calories 361 cal

Kilojoules 1510 kJ

Protein 11 g

Total fat 18.8 g

Saturated fat 6.6 g

Carbohydrates 3.2 g

Sugar 4.6 g

Dietary fibre 7.5 g

Sodium 197 mg

Calcium 271 mg

Iron 3.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.