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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Calories 361 cal
Kilojoules 1510 kJ
Total fat 18.8 g
Saturated fat 6.6 g
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