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Roasted squash and carrots with chestnuts and sage recipe

20 ratings

Christmas dinner wouldn't be the same without all of your favourite trimmings and, with a few simple twists, you can really make your sides standout. Try this roasted squash and carrot recipe - lightly tossing in honey, cumin and lemon juice before roasting really enhances the sweetness, and finishing with a knob of butter, cooked chestnuts and sage leaves for the final 10 minutes of roasting, brings masses of festive flavour. See method

Serves 8
5 mins to prepare and 35 mins to cook
140 calories / serving
Freezable
Healthy
Vegetarian
Gluten-free

Ingredients

550g carrots, trimmed, peeled and quartered lengthways
650g peeled and deseeded butternut squash, cut into 2.5cm wedges
2½ tbsp olive oil
1 tbsp clear honey
2 large garlic cloves, crushed
½ heaped tsp cumin seeds
1½ tbsp lemon juice
150g peeled and cooked chestnuts, chopped
5g sage leaves (about 18 leaves)
20g butter, chopped

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
590kj
140kcal 7%
Fat
6g 9%
Saturates
2g 10%
Sugars
11g 12%
Salt
0.4g 7%

of the reference intake
Carbohydrate 20.1g Protein 2g Fibre 5.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the carrots and squash in a large shallow roasting tin in a single layer.
Mix together the oil, honey, garlic, cumin and lemon juice and pour over the veg. Season and toss to coat.
Roast for 25 mins, stirring halfway. Add the chestnuts, sage leaves and butter. Roast for 10-15 mins or until the carrots are tender.

See more Christmas side dishes