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Roasted butternut with walnuts

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Recipe Ingredients

  • 1kg butternut squash, peeled, seeds removed, or 1 packet (600g) peeled butternut squash
  • 2 shallots, thinly sliced
  • 3 tbsp extra-virgin olive oil
  • salt and pepper
  • 600g Brussels sprouts, trimmed
  • 50g to 60g walnuts
  • 1 cup fresh lemon juice
  • 14g Pecorino Romano cheese, shaved

Recipe Directions

  1. Preheat oven to 200°C.
  2. Cut butternut into 1,2cm chunks. In a 45cm x 30cm baking tray, toss butternut, shallots, 1 tablespoon of oil, ⅛ teaspoon of salt and ⅛ teaspoon of freshly ground black pepper and coat evenly. Roast for 25 minutes or until tender, stirring once.
  3. Meanwhile, with an adjustable blade slicer or a very sharp knife, cut Brussels sprouts crosswise into very thin slices.
  4. In a large bowl, toss sprouts, walnuts, lemon juice, ¼ teaspoon of salt, ¼ teaspoon of freshly ground black pepper and remaining 2 tablespoons of oil until well mixed. Spread on a serving platter. Top with the butternut mixture and Pecorino shavings.

Each Serving:

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