Prep Time:15 mins
Understanding food allergies and intolerances
Roasted butternut squash with tomato, red pepper, olives and potato
Cooking Time:40 mins
Serves:4 Adults
A great dish to serve up if you have any vegetarian guests over.
Ingredients
- 25ml / 0.9 fl oz. extra virgin olive oil
- 2 butternut squash, peeled deseeded and chopped into chunks (600g / 21 oz.)
- Salt and pepper (optional)
- 2 shallots finely sliced
- 200g / 7 oz. cherry tomatoes, chopped
- 150g / 5 oz. red peppers, peeled and chopped
- 200g / 7 oz. of cooked new potatoes, sliced
- 100g / 3.5 oz. pitted olives
- 1 tablespoon basil, chopped
Method
- Place a heavy based frying pan on a high heat and add 10 ml olive oil to the pan
- Season the chopped butternut squash with salt and pepper (optional) and carefully place the butternut squash into the pan. Fry for 3 minutes until golden and coloured. Remove from the pan and set to one side
- Use the same pan to make the sauce. Add 15 ml of olive oil and sauté the shallots for 2 minutes
- Add the chopped cherry tomatoes and sauté until the tomatoes start to break down. Season with salt and pepper (optional)
- Add the red peppers, potatoes, olives and basil
- Transfer the sauce to an ovenproof casserole dish and place the butternut squash on top of the sauce
- Now place into a preheated oven and cook at 180°C / 350°F / Gas Mark 4 for 30 minutes until the butternut squash is tender and roasted
What you will need
- Casserole dish
- Chopping board
- Chopping knife
- Frying pan
- Kitchen scales
- Vegetable peeler
- Wooden spoon
Serving suggestions
Place in the centre of the table to serve family style
