Roast cauliflower & squash
Make this roasted veg as a side, or a time-saving base for other recipes. You can freeze it to use at a later date and ensure the family eats well midweek
Nutrition per serving
- 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.More batch cooking ideas
See more batch cooking recipes to save time and stress when preparing family meals.
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