Recipes

Roasted Squash & Carrot Spread

Instructions

Pre-heat your oven to 200C

Prepare the butternut squash by slicing into cubes, I keep the skin on but you can peel if you wish. 

Add the squash, chopped carrots, red onion, garlic, oregano into a large baking tray and drizzle over olive oil along with a large pinch of salt and pepper.

Place in the oven for 35-40 minutes at 200C until it’s browning off

Simply add all the ingredients to a blender and pulse until desired consistency.


Top your Nairn's flatbreads and enjoy!

 

Tip: Top with fresh parsley for additional flavour. 

Tip: This spread will last in the fridge for 2 days. 

Recipe by
James Wythe
Prep time
5 minutes
Difficulty
Easy
Cooking time
40 minutes
Servings
5
Overview

This is the perfect lunch time alternative to a sandwich or snack to have before hitting the gym. 

Ingredients
  • 1kg butternut squash, sliced into cubes
  • 4 carrots, chopped
  • 1 large red onion, sliced into quarters
  • 3 garlic cloves
  • 1 tsp oregano
  • Olive oil
  • Salt & Pepper
  • Nairn's Original Gluten Free Flatbreads

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