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.
INGREDIENTS
- 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.
