Roast cauliflower & squash

batch cook butternut squash cauliflower freezable healthy low fat make ahead vegan vegetarian vitamin c

N/A

Makes 3 batches

Source

Ingredients

2 large cauliflower , split into florets, the stalk cut into cubes

1 large butternut squash , cut into cubes

2 tbsp oil

Method

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.

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