Gluten Free Roast Squash, Chestnuts and Sweet Potatoes

Gluten Free Roast Squash, Chestnuts and Sweet Potatoes

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A healthy holiday roast that's delicious, gluten-free, and full of autumnal flavor.
Servings: 6
Calories: 579


  • 1 butternut squash peeled, halved and seeded
  • 2.2 lb sweet potatoes peeled
  • 7 floz olive oil
  • Salt and freshly ground black pepper
  • A little sprinkling of grated cloves and nutmeg
  • 12 whole cloves
  • 8 oz whole peeled chestnuts


  • Preheat the oven to 180°C (350°F) gas 4
  • Cut the squash and the potatoes into equal size pieces so that they will take a uniform time to cook.
  • Bring a large pan of water to the boil and blanch the vegetables for 3 minutes in the boiling water.
  • Refresh under cold water and leave to dry for 10 minutes.
  • Brush the squash and potato pieces with oil and spread them evenly over an oiled baking sheet.
  • Season with salt, pepper, grated cloves and nutmeg and then sprinkle with the whole cloves.
  • Roast in the oven for about 1 1/2 hours.
  • Add the chestnuts 15 minutes before the end so that they heat through.
  • Serve straight from the oven and remind everyone not to eat the cloves!
Calories: 579 kcal
Carbohydrates: 65 g
Protein: 5 g
Fat: 35g
Saturated Fat: 5 g
Trans Fat: 1 g
Sodium: 99 mg
Potassium: 1188 mg
Fiber: 8 g
Sugar: 10 g
Vitamin A: 36893 IU
Vitamin C: 45 mg
Calcium: 120 mg
Iron: 2 mg
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