Roasted butternut squash with beetroot and cashews - Sue from Camrose

Title says it all really!

Ingredients:

Butternut Squash
Beetroot
Garlic
Cashew Nuts
Cooking Oil

Method

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)