Garlic Roasted Potato & Butternut Squash

Tuesday, March 30, 2010

Winter's back! It was getting nice for a few days there but we knew it wouldn't last. Wrap up warm and  banish any residual winter blues with this delicious veggie dish!

Potatoes and butternut squash gently roasted in garlic and herbs is a great accompaniment to grilled chicken or fish. The veg can be left chunky or alternatively can be mashed with a little low fat milk and butter for a creamier consistency.
The following recipe makes 2 portions.

• 4 sprays of Spray Light One Cal spray oil
• 200g of potatoes. Washed and cut into roughly half inch cubes 
• ½ a vegetable stock cube, crumbled
• 300 ml of boiling water
• Approximately 200g of butternut squash. Washed and roughly chopped into half inch cubes.
• 2 medium cloves of garlic. Peeled and finely chopped
• 2 teaspoons of parsley. Fresh or dried would work
• 1 teaspoon of thyme. Again, fresh or dried would both work
• 3 teaspoons of olive oil
• a little salt and a good twist of black pepper
• 5g/1 teaspoon of low fat butter spread and a splash of cold milk if you want mash (optional)

  1. Heat the oven to 200°C and line a baking tray with tin foil and add the four sprays of spray oil to the tray.
  2. Place the potatoes in a large bowl and add the crumbled stock cube. Add the water and stir to combine. Cover the bowl with cling film or a plate and cook in the microwave on full power for 8-10 minutes. 
  3. Carefully remove the potatoes and drain the water.
  4. Add the chopped butternut squash, garlic and herbs to the bowl and stir well to combine. 
  5. Add the olive oil and stir well.
  6. Transfer the contents of the bowl to the lined baking tray. Spread the veg out so it forms a single layer. Season well with salt and pepper.
  7. Bake in the oven for 20 minutes in the centre of the oven.
  8. After 20 minutes, remove carefully from the oven and shake the tray. Lightly turn the veg with a spoon and shake again to make sure it forms a single layer again.
  9. Lightly season with salt and pepper again and return to the oven for a further 15 minutes.
  10. Carefully remove from the oven and serve as they are. Alternatively, you can also mash the veg at this stage with a little butter and milk if you'd prefer a creamier consistency.

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