Creole Seasoned Squash
ingredients
- 100 g Red Onion
- Approx. 37 ml Rapeseed Oil
- 4 Spring Onion
- 1 Small Red Chilli
- 3 tablespoons Fajita Seasoning
- 600 g Butternut Squash
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Cut the top and bottom off the washed butternut squash (without peeling), then cut it in half. Remove the seeds with a spoon and cut the squash into 3 cm chunks.
- Peel and cut the red onion into wedges. Finely shred the spring onions and thinly slice the red chillies.
- Place the diced squash into a roasting tray and rub the fajita spice on the squash.
- Add the red onion wedges to the squash, toss them in the oil, and cook in the preheated oven at 180°C for 30-40 mins until the squash is cooked through.
- Add the spring onions and chillies to the roasted squash.
- Season to taste before serving
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only. Nutritional information is excluding optional extras