Roasted butternut squash with chestnuts, pancetta, feta and parsley
"A delicious and healthy Sunday roast side, simply leave out the pancetta to make this dish suitable for veggies"
Prep time:
10 min
Cook time:
40 min
Servings:
6 people
Health Score
High
Medium
Low
8.2 / 10
High score
Glycemic Index
Index
61
ModerateLoad
18
ModerateNutrition per serving:
| Calories | 335.58 kcal | 17% |
| Fat | 21.47 g | 31% |
| Carbs | 29.14 g | 11% |
| Sugars | 6.58 g | 7% |
| Protein | 8.59 g | 17% |
| Sodium | 448.96 mg | 22% |
| Fiber | 4.99 g | 18% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 61 Moderate |
Glycemic Load 18 Moderate |
Ingredients
1 large butternut squash, halved lengthways and cut into crescents
5 tbsp olive oil
½ tsp dried chilli flakes
1 x 110g pack sliced smoked pancetta, roughly chopped
180g whole cooked chestnuts, roughly chopped
1 x 31g pack flat-leaf parsley, roughly chopped
100g feta, crumbled
1 tbsp balsamic vinegar
Directions
Read the directions for this recipe at Tesco Real Food
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