Roasted Squash, Cauliflower & Chestnuts - Christmas Recipe

The oven never feels smaller than at Christmastime.  There are SO MANY delicious Christmas recipes out there that often we end up cooking them all!  Over-stretching yourself and your oven on the big day only makes the experience harder than it needs to be.  My solution is to cook one monster side dish that includes a little bit of everything and packs a seriously Christmassy flavour punch. Served alongside a bowl of greens and your potatoes of choice, your goose, turkey or veggie extravaganza will be in good company

Serves 6

Top half of medium butternut squash, peeled and cubed
1/2 large cauliflower broken into small florets
2 red onions, peeled and cut into wedges
150g cooked chestnuts, crumbled or chopped into pieces
80g fresh or frozen cranberries
2 cloves garlic, crushed
Zest 1/2 lemon
2 sprigs rosemary, leaves picked and chopped
10 leaves sage, chopped
Small pinch grated nutmeg
Himalayan/sea salt and black pepper
Olive oil
Small handful pine nuts


- Preheat oven to 180C

- Put all ingredients (bar the pine nuts) into an ovenproof dish, drizzle with olive oil and season with a good pinch of salt and pepper. 

- Cover with a lid or some tin foil and roast in the oven for 30 minutes. 

- Remove the lid and roast for a further 30 minutes. 

- Add the pine nuts and cook for a further 10-15 minutes, until the vegetables are soft with light caramalisation.