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No-Waste Roasted Squash With Walnut Puree

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An irresistible No-Waste Roasted Squash With Walnut Puree! Served with fresh rocket, this dish makes the perfect side dish for the dinner table.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4
Calories 201 kcal

Ingredients
  

  • 1 kg of butternut squash about two cups
  • 1 medium white onion halved and sliced
  • 4 garlic cloves peeled left whole
  • 1 medium red hot chilli deseeded and roughly diced
  • a large spring of thyme or rosemary leaves picked from the stems
  • 2 tbsp of olive oil
  • 1 cup/100g of walnuts
  • 1 tbsp of balsamic vinegar
  • 1/4 tsp of salt + black pepper to taste
  • 2 handfuls of fresh rockets to serve

Instructions
 

  • Preheat the oven to 375F/190C/Fan 170c/ Gas 5.
  • Cut the squash in half. Scoop off the seeds from both halves, then remove the peel, and safe half of it.
  • Cut the squash into wedges about 3cm wide at the outer edge. Put them onto a large roasting tray.
  • Scatter the onion over the squash, followed by the garlic, chili, and rosemary. Trickle the oil all over, season with the salt and pepper, and toss everything together.
  • Roast in the oven for about 40 minutes. Scatter the walnuts on top, then return in the oven for 8 more minutes.
  • Add the kept squash peeling, the walnuts, the roasted chilies, garlic, and half the onion onto a food processor. Add the balsamic vinegar then blitz until a coarse puree.
  • To serve, dollop the walnut/squash puree, followed by the roasted squash wedges, and top with the fresh rocket. Enjoy.

Notes

Keep in an air-tight container in the fridge for up to 3 days.

Nutrition

Serving: 1servingFiber: 4.5gCalories: 201kcalFat: 8.9gProtein: 2.3gCarbohydrates: 21g
Keyword KEYWORD DAIRY FREE, EGG FREE, GLUTEN FREE, SOY FREE, VEGAN, VEGETARIAN, side dish, vegan
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