Sweet roasted butternut and garlic with almonds

Author: Nadia Lim

Photographer: Melanie Jenkins

Serves: 4 (as a side)

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 medium-sized butternut squash, skin on, cut in 2.5cm chunks (about 3 cups)

15-20 whole cloves garlic, peeled

1 tablespoon olive oil

2 teaspoons liquid honey

pinch of grated fresh nutmeg (optional)

130g baby spinach

¼ cup (25g) flaked almonds, toasted

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Instructions

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1 Preheat oven to 175ºC. Line an oven tray with baking paper. Scatter over butternut chunks and garlic. Drizzle over oil and honey. Use your hands to toss to coat.

2 Sprinkle over nutmeg (if using) and season with a little salt and pepper. Roast for 30-40 minutes until butternut and garlic are soft and caramelised.

3 Lightly rinse spinach and shake off most of the excess water, leaving some droplets behind. Scatter spinach on top of the butternut and garlic and return to oven for 2 minutes to allow spinach to wilt. Toss vegetables together and scatter with almonds just before serving.

HFG tip

This dish is low kJ and high fibre when eaten as a side.

Nutrition Info (per serve)

Calories 124 cal

Kilojoules 520 kJ

Protein 4 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 7 g

Dietary fibre 5 g

Sodium 180 mg

Calcium 60 mg

Iron 1 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.