Butternut & Chestnut Christmas Roast Recipe
When we talk about carbs at Christmas, your mind will conjure up images of duck fat roasted potatoes, Yorkshire puddings and mince pies.
While it’s common knowledge that these aren’t the foods to eat for fat loss, they often find a way of getting onto our plates at Christmas time – so let’s consider a healthier option to satisfy those carb cravings.
Pair your squash with chestnuts and sautéed onions, and you have a tasty festive side dish that will please everybody. Sage and butternut are a match made in heaven and pairing them together in this recipe is no exception.
This recipe is a one-pan wonder, simply dice everything up and throw it in a baking pan. Roast and season – easy!
Serves 4 as a side, per serve:
Calories: 128 Carbs: 20.8g Fat: 3.9g Protein: 2.3g
- 500g diced butternut squash
- 100g ready to eat chopped chestnuts
- ¼ red onion
- 1 tbsp light olive oil
- 1 tsp sage
- 1tsp thyme
- ½ tsp black pepper
- ¼ tsp Himalayan sea salt
- Preheat the oven to 190 degrees celsius and line a baking tray with baking parchment.
- Chop the red onion into thin slices then add the butternut, chestnuts and onion to the tray.
- Season with the herbs, salt and pepper and drizzle with light olive oil.
- Roast for 30-35 minutes until the dice are tender inside.
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