ROASTED SQUASHED CARROT SPREAD

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PREP TIME
5 minutes

DIFFICULTY
Easy

COOKING TIME
40 minutes

SERVINGS
5

Overview
This is the perfect lunchtime alternative to a sandwich or snack to have before hitting the gym.

Recipe by James Wythe

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
  • Instructions
  • Pre-heat your oven to 200CPrepare 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 flatbreadsand enjoy!
  • Tip:Top with fresh parsley for additional flavour.
  • Tip:This spread will last in the fridge for 2 days.

Find the recipe here:

https://www.nairns-oatcakes.com/recipes/roasted-squash-carrot-spread

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