Roasted Butternut Squash

Name: Roasted Butternut Squash with Beetroot and Pistachio Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Tbsp of Olive oil; 4 Grams of Coriander cumin powder; 30 Grams of Honey; 5 Grams of Potato Seasoning; 1 Tsp of Black pepper; 1 Piece of Carrot; 125 Grams of Red radish; 200 Grams of Cooked beetroot; 10 Grams of Fresh mint; 30 Grams of Peeled pistachios; 100 Grams of Crispy bionda lettuce; 100 Grams of Feta cheese; 2 Piece of Garlic cloves; 1 Piece of Orange; 2 Tbsp of Olive oil; 6 Grams of Dijon mustard; 2 Grams of Curry powder; 1 Tsp of Salt; 1 Tsp of Black pepper

with Beetroot and Pistachio Salad

Coated in a curry and orange dressing, this salad is packed with aromatic flavours!

30 Reviews

Cals 543 · Prot 19 · Carbs 89 · Fat 17

Vegetarian

Calorie Smart

Air Fryer

40 min

Roasted Butternut Squash with Beetroot and Pistachio Salad

Coated in a curry and orange dressing, this salad is packed with aromatic flavours!

30 Reviews

Cals 543 · Prot 19 · Carbs 89 · Fat 17

Vegetarian

Calorie Smart

Air Fryer

Ingredients

Squash

Butternut squash

600 Grams

Olive oil

1 Tbsp

Coriander cumin powder

4 Grams

Honey

30 Grams

Potato Seasoning

5 Grams

Black pepper

0.5 Tsp

Salad

Carrot

1 Piece

Red radish

125 Grams

Cooked beetroot

200 Grams

Fresh mint

10 Grams

Peeled pistachios 2*

30 Grams

Crispy bionda lettuce

100 Grams

Feta cheese 4*

100 Grams

Dressing

Garlic cloves

2 Piece

Orange

1 Piece

Olive oil

2 Tbsp

Dijon mustard 13*

6 Grams

Curry powder

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*2 Tree Nuts, *4 Milk, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2272 / 543
Fats (g)	17.1
of which saturated (g)	6.4
Carbohydrates (g)	89
of which sugars (g)	40.3
Fibers (g)	16.6
Proteins (g)	18.5
Salt (g)	5.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat oven to 220°C/200°C fan.
Peel, deseed and cut the squash into wedges.
Score along one side of each wedge.
In a small bowl, combine a generous drizzle of olive oil, coriander cumin powder, honey, vegetable seasoning and black pepper.
Mix well and set aside.
This is the glaze.

2 Roast squash

Add the squash wedges to a lined baking tray.
Drizzle over the glaze and roast in the oven for 20-25 min, or until tender.

Tip! Alternatively, use an air fryer. Preheat to 200°C. Add the seasoned squash wedges to a the air fryer basket with the glaze. Air fry for 15-20 min, tossing regularly until cooked through.

3 Prep salad

Peel off the carrot skin and then using the peeler create carrot ribbons.
Trim and finely slice the radish into thin rounds.
Drain and rinse the beetroot.
Pick the mint.
Heat a small pan over medium heat.
Once hot, add the pistachios to the dry pan and toast for 1-2 min until slightly browned.
Once toasted, remove from the heat and set aside.

4 Make salad dressing

Peel and finely chop the garlic.
Cut the orange in half.
In a small bowl, squeeze in the juice of the orange and combine with the olive oil, garlic, dijon mustard, curry powder and mix well.
Season with salt and pepper to taste.

Tip! For an extra burst of citrus, zest the orange before juicing and add the zest to the dressing.

5 Mix salad

In a large bowl, add the lettuce, carrot, radish, beetroot and mint.
Drizzle over the dressing and toss to coat.
Sprinkle over the toasted pistachios (saving some of the leaves for garnish) and crumbled feta (saving some for garnish).