

Roasted squash with blue cheese and hazelnuts
Ingredients
- 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
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Instructions
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)
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Calories 361cal
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Kilojoules 1510kJ
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Protein 11g
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Total fat 18.8g
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–Saturated fat 6.6g
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Carbohydrates 3.2g
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–Sugars 4.6g
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Dietary fibre 7.5g
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Sodium 197mg
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Calcium 271mg
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Iron 3.2mg
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