Roast cauliflower & squash

Make this roasted veg as a side, or a time-saving base for other recipes. You can freeze it to use at a later date and ensure the family eats well midweek

Prep:15 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 93
fat 3g
saturates 0g
carbs 11g
sugars 7g
fibre 4g
protein 4g
salt 0g

Ingredients

2 large cauliflower, split into florets, the stalk cut into cubes
1 large butternut squash, cut into cubes
2 tbsp oil

Tip

Freezing tip

Freeze each batch in an airtight container for up to a month until you need it. Defrost fully before using.

More batch cooking ideas

See more batch cooking recipes to save time and stress when preparing family meals.

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 curryCauliflower, squash & orzo gratinCauliflower & squash fritters with mint & feta dip