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Roast cauliflower & squash

A casserole dish serving roast cauliflower & squash

Roast cauliflower & squash

Name: Roast cauliflower & squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 3 batches
Ingredients: 2 large cauliflower split into florets, the stalk cut into cubes; 1 large butternut squash cut into cubes; 2 tbsp oil

Lulu Grimes

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Makes 3 batches

Easy

Prep: 15 mins

Cook: 25 mins

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Make this roasted veg as a side, or a time-saving base for other recipes. You can freeze it to use at a later date and ensure the family eats well midweek

Freezable

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 large cauliflower

split into florets, the stalk cut into cubes
1 large butternut squash

cut into cubes
2 tbsp oil

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Nutrition: Per serving

kcal93
fat3g

low
saturates0g
carbs11g
sugars7g
fibre4g
protein4g
salt0g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. You can serve straight away as a side dish, or leave it to cool then divide into three batches and freeze each in an airtight container for up to a month. Defrost fully before using in other recipes, listed below.
step 2

A single batch (or a third) of this recipe can be used to make one of the following dishes...
Cauliflower, squash, coconut & lentil curry
Cauliflower, squash & orzo gratin
Cauliflower & squash fritters with mint & feta dip

RECIPE TIPS

FREEZING TIP

Freeze each batch in an airtight container for up to a month until you need it. Defrost fully before using.

MORE BATCH COOKING IDEAS

See more batch cooking recipes to save time and stress when preparing family meals.

Recipe from Good Food magazine, September 2017

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