Photo: K8
Roast squash & chestnuts
9 ingredients
5 min + 45 min
Serves 6
openrecipes
Chestnuts add a lovely nutty texture to Matt Tebbutt's seasonal side dish
Estimated Nutrition (whole recipe, rough)
224
Calories
2g
Protein
14g
Fat
25g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 butternut squash , about 1kg, peeled, seeded and cut into chunks
- 3 thyme sprigs
- olive oil
- 250g whole cooked chestnuts
- 1 tsp golden caster sugar
- 4 tbsp white wine vinegar
- small bunch flat-leaf parsley , finely chopped
- 2 shallots , finely chopped
- 2 garlic cloves , finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes