Roasted squash and shallots with garlic and sage recipe

  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 115 calories / serving
  • Healthy
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Roast squash n shallots HERO

Preheat the oven to Gas Mark 7, 220ºC, fan 200ºC. Put the shallots in a pan, cover with boiling water and cook for 5 minutes. Drain and put in a large bowl. Add the pumpkin, sage, garlic and oil. Mix well to coat and tip onto a baking tray.

Put in the oven and cook for 30 minutes, then add the pine nuts and cook for 10 minutes more, until the pumpkin is tender.

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  • Ingredients

  • 1 x 400g pack Finest shallots, peeled and halved
  • 1kg (2lb) pumpkin, peeled, deseeded and cut into wedges
  • handful sage, chopped
  • 2 garlic cloves, crushed
  • 3 tbsp extra-virgin olive oil
  • 25g (1oz) pine nuts
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  • Energy 482kj 115kcal 6%
  • Fat 9g 13%
  • Saturates 1g 5%
  • Sugars 5g 6%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 6.4g Protein 2.9g Fibre 3.6g

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