This spiced squash with crispy sage and pickled chillies is perfect for meal prep. Combine it with your choice of protein, carb and topping to create your perfect meal-prep dish.
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Serves
2
Red Chilli
Apple Cider Vinegar
Butternut Squash
Fresh Sage
Toasted Hazelnut
Extra Virgin Olive Oil
Serves
2
Red Chilli
Apple Cider Vinegar
Butternut Squash
Fresh Sage
Toasted Hazelnut
Extra Virgin Olive Oil
Unlock Mob Premium
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Step 1.
Preheat your oven to 190°C.
Step 2.
Slice your red chilli and place in a bowl with enough apple cider vinegar to cover. Set aside.
Step 3.
Chop your squash into segments and lay onto a lined baking tray with a drizzle of olive oil, salt and pepper and ½ your sage leaves. Place in the oven for 30 mins until soft and caramelised.
Step 4.
Meanwhile, gently fry your remaining sage leaves in olive oil until crispy, making sure not to crowd the pan. Remove from the pan and lay onto a piece of kitchen paper to drain.
Step 5.
Transfer the squash, pickled chillies and crispy sage leaves to a container and store in the fridge until ready to eat. Top with some toasted hazelnuts when serving, if you like.
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