Falafel and Roasted Butternut Squash
with tossed salad
Tender and slightly sweet butternut squash is paired with sizzling sausages and a super salad for a fantastically filling meal!
Tags:
Calorie Smart
•Eat Me First
•Protein Rich
•Quick
Allergens:
Sulphites
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Tomato
30 grams
Green Pesto
40 grams
Salad Leaves
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
160 grams
Falafel
(May be present: Soya, Cereals containing gluten, Mustard)
300 grams
Diced Butternut Squash
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1136 kJ
Energy (kcal)272 kcal
Fat9.5 g
of which saturates1 g
Carbohydrate37.2 g
of which sugars10.6 g
Dietary Fiber5.2 g
Protein8 g
Salt2.6 g
Potassium94.8 mg
Calcium4 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins.
- Turn the tray halfway through.
2
- Pop the sausages onto a lined baking tray.
- When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.
- Turn halfway through.
NOTE: Swapping to falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking.
3
- Meanwhile, cut the tomato into 1cm chunks.
- Just before serving, toss the salad leaves with tomatoes, half the balsamic glaze and a drizzle of oil.
- Season to taste with salt and pepper.
4
- Toss the roasted butternut with the pesto and divide between plates.
- Serve the sausages and tossed salad alongside.
- Drizzle the remaining balsamic glaze over the sausages to finish.
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