Tangy, salty blue cheese and sweet roast squash are a match made in heaven!
Cals 497 · Prot 14 · Carbs 69 · Fat 25
Vegetarian
Low Carb
35 min
Tangy, salty blue cheese and sweet roast squash are a match made in heaven!
Cals 497 · Prot 14 · Carbs 69 · Fat 25
Vegetarian
Low Carb
Ingredients
Butternut squash
600 Grams
Olive oil
1 Tbsp
Agave syrup
10 Grams
Water
10 ML
Pecan nuts
2*
40 Grams
Spring onion
40 Grams
Blue cheese
4*
60 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Baby spinach
60 Grams
Pomegranate
1 Piece
Allergens
*2 Tree Nuts, *4 Milk
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)
2076 / 497
Fats (g)
25.3
of which saturated (g)
7.3
Carbohydrates (g)
69
of which sugars (g)
26.8
Fibers (g)
14.5
Proteins (g)
14.4
Salt (g)
2.3
*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 Roast squash
Preheat the oven to 200°C. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into half moons. Place the butternut squash onto a large baking tray with a drizzle of olive oil and a generous pinch of salt, toss the squash in the oil until coated. Place the tray in the oven and roast for 30 min or until golden and crisp.
2 Roast pecans
Mix agave with water in small bowl until combined. Add pecan nuts to syrupwater, before placing them on second lined baking tray and roasting in the oven for 5 minutes or until starting to brown. Once browned, remove from the oven and set aside to cool.
3 Prepare salad and dressing
Trim and finely slice the spring onion. Crumble blue cheese. Juice half of the lemon. Combine the lemon juice and olive oil with a pinch of salt and pepper - this is your dressing.
4 Tumble salad
Once roast squash has cooled slightly, tumble with spinach, pomegranate seeds, spring onion, dressing and pecan nuts. Garnish with blue cheese.