Recipe: Roasted Butternut Squash Nut Roast │ JL Collective │ Yoga & Pilates
INGREDIENTS 500g butternut squash (peeled weight with no seeds) Olive oil 1 tsp dried rosemary or 2 sprigs fresh rosemary 1 red onion, small dice 4 garlic
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Cooking tools:
- Food processor
- Kitchen scale
- Cake pan
- Baking sheet
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Measuring spoon
- Wooden spoon
- Parchment paper
- Oven
Ingredients
- 500g butternut squash (peeled weight with no seeds)
- Olive oil
- 1 tsp dried rosemary or 2 sprigs fresh rosemary
- 1 red onion, small dice
- 4 garlic cloves, sliced
- 1 courgette, in ¼ moons
- 1 red pepper, small dice
- 1 tsp each: dried thyme, dried rosemary
- ½ tsp ground nutmeg
- 150g pre-cooked chestnuts, chopped
- 100g dried apricots, chopped
- 1 tin cannellini beans (drained weight 240g)
- 2 tbsp tamari soy sauce
- 60g oat flour
- Salt
- black pepper
- pomegranate, fresh greens, chutney
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