Roasted Veggie Spread With Pinenuts
Don't worry about the effort, your blender will do all the hard work!
People: 1
55 min


80 grams
Butternut Squash
0.75 tbsp
2 tbsp
2 tsp
2 tbsp
Olive Oil
6 tbsp
25 grams
Sun-Dried Tomato
80 grams
Sweet Potato
2 tsp

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  1. Peel and cut your butternut squash, parsnips and sweet potato so that they all have a similar size and shape.
  2. Finely chop your chives.
  3. Cut and squeeze your lime so you can use the juice later.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Spread the Parsnips, nutmeg and thyme evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Butternut Squash and Sweet Potato and roast for another 30 minutes.

Finishing Touches

  1. Add pinenuts to your blender or food processor.
  2. Add all of your vegetables to the blender or food processor. Then add your sauce and pulse to the desired texture. Season with salt and pepper.
  3. Add Chives and Sun-Dried Tomato on top.
  4. Spread your delicious creation on top of your bread.