Roasted butternut squash with beetroot and cashews - Sue from Camrose
Title says it all really!
Cube the squash and the beetroot. Pour a little oil into a metal baking tray and heat gently on the hob. Add the squash and beetroot, along with two or three cloves of garlic, crushed. Add a good sprinkling of cashew nuts. Shake gently and turn the veg to coat evenly with the oil and roast in a medium oven until the squash is cooked and slightly browned.
This quick order box contains...
- Four Seasons Butternut Squash (Each) (South America)
- Four Seasons Bunched Beetroot (2kg)
- Four Seasons Garlic (Each)