2 large cauliflower, split into florets, the stalk cut into cubes
1 large butternut squash, cut into cubes
2 tbsp oil
Freeze each batch in an airtight container for up to a month until you need it. Defrost fully before using.
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Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. You can serve straight away as a side dish, or leave it to cool then divide into three batches and freeze each in an airtight container for up to a month. Defrost fully before using in other recipes, listed below.
A single batch (or a third) of this recipe can be used to make one of the following dishes...Cauliflower, squash, coconut & lentil curryCauliflower, squash & orzo gratinCauliflower & squash fritters with mint & feta dip