Healthy and delish.
There’s nothing like a handy dish that you can cook in one big pot and serve up for both dinner and lunch. A dish that’ll easily see you right through the week AND is suitable for vegetarians.
This recipe for roasted butternut squash is literally one of my ultimate faves and perfect for a dinner party or for your lunch box to see you right through the week.
Is it easy to make?
As I’m no chef or nowhere near one, I look for dishes that are easy and nutritious and I can safely say this one ticks all the boxes. It takes about an hour to make and it’s seriously simple, especially thanks to this handy recipe from BBC Good Food.
- 1 butternut squash
- 4 tbsp light olive oil
- 600ml vegetable stock
- 50g unsalted butter
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 tsp fresh thyme leaves, picked
- 140g risotto rice
- 100ml white wine
- 50g parmesan
You can read the method here.