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Nutritional information
Per | 100g | Serving (300g) |
---|---|---|
Energy (kcal) | 69 kcal | 310 kcal |
Fat | 1.2g | 5.5g |
of which saturates | 0.2g | 1.1g |
Carbohydrates | 9.3g | 42g |
of which sugars | 4.8g | 21g |
Fibre | 4.8g | 22g |
Protein | 2.7g | 12g |
Salt | 0.39g | 1.7g |
Preheat the oven to 180 / 160 fan / gas mark 4. Dice the butternut squash and roast for 15 minutes, until tender.
Meanwhile, cook the rice according to packet instructions. Leave to one side.
Fry the red peppers in a heavy based pan until soft.