Sweet roasted butternut and garlic with almonds
Reviewed by our expert panelServes: 4 (as a side)
Time to make: 50 mins
Hands-on time: 10 mins
Total cost: $8.00 / $2.00 per serve
(at time of publication)
Ingredients
- 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
Instructions
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 124cal
-
Kilojoules 520kJ
-
Protein 4g
-
Total fat 7g
-
–Saturated fat 1g
-
Carbohydrates 10g
-
–Sugars 7g
-
Dietary fibre 5g
-
Sodium 180mg
-
Calcium 60mg
-
Iron 1mg
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: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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