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Roasted Brussels sprouts and butternut squash with sunflower seeds
Serves 6 Starters and mains
Ingredients
- 800g butternut squash, peeled and trimmed
- 3tbsp rapeseed oil
- few sprigs of thyme
- 500g Brussels sprouts, trimmed
- 2tbsp sunflower seeds
- 250g cherry tomatoes
Method
Preheat the oven to 200C/400F/Gas 6. Cut the butternut squash in half lengthways, remove the seeds with a spoon and slice the neck into rounds and the bulbous part into wedges. Put in a roasting dish with 2tbsp of the oil, and season with salt and pepper. Add the thyme and roast for 15 minutes.
Toss the sprouts in ½ tbsp oil, add to the butternut squash and roast for 10 minutes, turning the sprouts every so often.
Toss the sunflower seeds and tomatoes in the remaining ½ tbsp oil and add to the roasting tin. Roast for a final 10-15 minutes before serving.
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