Potato, squash, beetroot & orange bake

Potato, squash, beetroot and orange bake

Cooking everything on one tray makes this colourful bake so easy

By , 21 September 2015

(5 votes)

Potato, squash, beetroot and orange bake
  • 1 Hour

  • Serves: 6

  • Price: 70p per serving

Nutritional Info
Each 290g serving contains
  • Energy

    753KJ

    180KCAL

    9%
  • Fat

    4.1g

    low

    6%
  • Saturates

    0.6g

    low

    3%
  • Sugars

    13.6g

    low

    15%
  • Salt

    0.03g

    low

    1%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 260kJ/62kcal.
Ingredients
  • 500g baby potatoes
  • 1 small butternut squash, deseeded, peeled and cut into chunks
  • 300g pack cooked beetroot, cut into chunks
  • 2 tbsp olive oil
  • 2 tsp chopped thyme leaves
  • 1 tsp mixed dried herbs
  • 2 oranges, peeled and each cut into 6 pieces
Method
  • Put the potatoes in a pan and cover with water. Bring to the boil, cover and simmer for 5 minutes. Drain well.

  • Preheat the oven to 200C/180C Fan/Gas 6. Put the drained potatoes in a roasting tray with the squash and beetroot. Drizzle over the olive oil and sprinkle on the herbs. Toss to coat well. Add the orange pieces and cook in the oven for 25 minutes.

  • Remove from the oven, toss the veg, then use a fork to crush the potatoes. Return to the oven for a further 15-20 minutes until golden.