Sweet roasted butternut and garlic with almonds
(at time of publication)
- 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
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.
This dish is low kJ and high fibre when eaten as a side.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 1g
Dietary fibre 5g
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