Roasted beetroot and butternut squash (serves 4) 70 cals

4 large beetroot, cut into chunks
1/2 large butternut squash, cut into chunks
Extra virgin olive oil
1 lemon, juiced
Chopped coriander or dill
Salt and pepper


1. Preheat the oven to 180C
2. Place the beetroot and squash pieces in a large baking tray and coat in a little oil
3. Cook in the oven for about 30-40 mins until tender
4. Remove from the oven and squeeze lemon juice over the veggies, then leave to cool a little
5. Sprinkle with herbs and season just before serving


Serve as a side dish to chicken or fish

To make in advance, just leave cooked veggies at room temperature and cover with a tea towel.


Recipe by:
Robert Hobson (RNutr)
Registered Nutritionist
RHNutrition and hopenutrition