Flame Roasted Butternut Squash
3 tbsp Longo’s Flame Roasted Red Pepper Sauce (plus extra for serving)
2 tbsp Longo’s Extra Virgin Olive Oil
2 large cloves garlic, minced
1/2 tsp each salt and pepper
Pinch Longo’s Cayenne Pepper (or more to taste)
3 pkgs (400g each) Longo’s Cut Butternut Squash
1 small red onion, halved and very thinly sliced
Chopped fresh Longo’s Mint or Parsley (optional)
- •Blend sauce, oil, garlic, salt, pepper and cayenne until combined in large bowl. Add squash and onion and toss to coat. Spread out on large, parchment-paper-lined rimmed baking sheet.
- •Roast in preheated 425°F oven, stirring occasionally, for 25 to 30 minutes or until browned and tender. (Make-ahead - Squash can be prepared and rewarmed in a hot oven for a few minutes just before serving.) Transfer to a serving bowl and garnish with mint and additional sauce, if using.
- •Add a dollop of yogourt to the garnish for a tangy contrast.
A dash of advice
- Protein 2g
- Fibre 3g
- Fat 4g
- Sugar 6g
- Carbs 21g
- Sodium 170mg