Mint Raita, Crispy Chickpea & Spiced Butter Dip
- 15 mins
- 2-4
- Easy
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Roasted Butternut Squash with Chilli & Herb Crumb
A delicious vegetarian starter or side dish – sweet roasted squash with a crunchy chilli, cheese & herb breadcrumb topping!
-
Cook: 4 mins
Prep: 10 mins - 1 (starter) or 2 (side dish)
- Easy
Go back
Roasted Butternut Squash with Chilli & Herb Crumb
A delicious vegetarian starter or side dish – sweet roasted squash with a crunchy chilli, cheese & herb breadcrumb topping!
-
Cook: 4 mins
Prep: 10 mins - 1 (starter) or 2 (side dish)
- Easy
Ingredients
| 1 small butternut squash | |
| 50g breadcrumbs from a Juvela gluten free White/Fibre Loaf | |
| 2tbsp olive oil | |
| 1 garlic clove, peeled and crushed | |
| ½ red chilli, deseeded and sliced | |
| 1tbsp fresh sage leaves | |
| 2 tbsp Grano Padano, grated |
Method
- Preheat the oven to 200°C/180°Fan/400°F/Gas Mark 6.
- Cut the squash into 6 wedges and remove seeds (leave skin on) and place in an ovenproof dish.
- Sprinkle with garlic, chilli and sage, and drizzle with 1tbsp oil.
- Toss breadcrumbs in 1tbsp olive oil and sprinkle on top. Finish with grated cheese and bake for 30minutes until golden.
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Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
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