Roasted squash with blue cheese and hazelnuts
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
- 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
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 361cal
-
Kilojoules 1510kJ
-
Protein 11g
-
Total fat 18.8g
-
–Saturated fat 6.6g
-
Carbohydrates 3.2g
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–Sugars 4.6g
-
Dietary fibre 7.5g
-
Sodium 197mg
-
Calcium 271mg
-
Iron 3.2mg
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.
Photographer: Gareth Morgans
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
