Roasted Squash & Carrot Spread
Pre-heat your oven to 200C
Prepare the butternut squash by slicing into cubes, I keep the skin on but you can peel if you wish.
Add the squash, chopped carrots, red onion, garlic, oregano into a large baking tray and drizzle over olive oil along with a large pinch of salt and pepper.
Place in the oven for 35-40 minutes at 200C until it’s browning off
Simply add all the ingredients to a blender and pulse until desired consistency.
Top your Nairn's flatbreads and enjoy!
Tip: Top with fresh parsley for additional flavour.
Tip: This spread will last in the fridge for 2 days.
This is the perfect lunchtime alternative to a sandwich or snack to have before hitting the gym.
Recipe by James Wythe
- 1kg butternut squash, sliced into cubes
- 4 carrots, chopped
- 1 large red onion, sliced into quarters
- 3 garlic cloves
- 1 tsp oregano
- Olive oil
- Salt & Pepper
- Nairn's Original Gluten Free Flatbreads