Roasted Butternut Squash, Sweet Potato and Kale

Roasted Butternut Squash, Sweet Potato and Kale

Serves 4

Ingredients

  • ½ large butternut squash, peeled and cut into 2cm cubes
  • 2 medium sweet potatoes, peeled and cut into 2cm cubes
  • 1 red onion, cut into 12 wedges
  • 2 tbsp olive oil
  • 2 tbsp fresh thyme leaves
  • Salt
  • Freshly ground black pepper
  • 100g kale
  • 2 tbsp pomegranate seeds (optional)

Preparation Time 15 minutes, Cooking Time 30 minutes

Method

  1. Place the butternut squash, sweet potato and onion into a large bowl.
  2. Pour in the olive oil along with the thyme and season generously with salt and pepper. Stir well to coat the vegetables evenly.
  3. Tip vegetables onto a deep baking tray or half-sized roasting tin and spread out evenly.
  4. Place in the oven

    CAST IRON OVEN: onto the 4th shelf of the roasting oven or oven on R8
    FAN OVEN: preheated to R7/200oC/400oF
    Roast for 20 minutes until starting to soften. Stir in the kale and return to the oven for 5 – 10 minutes until the kale is tender.
  5. Serve hot, sprinkled with pomegranate seeds if desired.
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