A sweet, sticky and crunchy side dish. Roasted in one tray for 30 minutes and a great accompaniment to chicken, salmon or tossed through leaves and lentils to bulk out a main salad. Use leftovers over the following few days to save time and maximise my favourite philosophy of cooking once, eating twice (or more)
Total time to make : 45 - 50 minutes Time to prep : 15 minutes
Time to bake : 30 - 35 minutes
Servings : 4 as a side
Ingredients
1 butternut squash, peeled, de-seeded and cubed (about 350g cubed)
1 red onion, thinly sliced
2 Tbsp olive oil
2 Tbsp maple syrup
1 handful fresh sage
40g pecan
Sea salt
Method
Preheat a fan oven to 220C
Spread the butternut squash and red onion onto a baking tray and drizzle with the olive oil, maple syrup and sea salt, mixing to combine
Sprinkle over the sage and bake for 20 - 25 minutes until the butternut squash begins to soften
Remove from the oven, give the baking tray a good shake and then crumble over the pecans for the last 10 minutes in the oven
Remove and leave to cool slightly before serving
Nutritional Information
215 calories
2g protein, 20g carbs, 14g fat
Good to know:
Store refrigerated in an airtight container for up to 3 days
Served as a side or for a fuller meal, bulk out with quinoa and/or with complimenting fresh salad leaves such as rocket or spinach and crumble over feta whilst still warm, or serve on the side of a protein source
Vegan, Vegetarian