Roasted Squash and Carrot Spread

This is the perfect lunchtime alternative to a sandwich or snack. It doesn’t take long at all to prep and keeps in the fridge for two days, so you can keep coming back for more!

Credited to: Nairn's


Serves 5


  • 1kg butternut squash, sliced into cubes
  • 4 carrots, chopped
  • 1 large red onion, sliced into quarters
  • 3 garlic cloves
  • 1 tsp oregano
  • Olive oil
  • Salt & Pepper
  • Nairn's Original Gluten Free Flatbreads*

Notes: *Find suitable products on our Food information service


  1. Pre-heat your oven to 200C
  2. Prepare the butternut squash by slicing into cubes, I keep the skin on but you can peel if you wish. 
  3. Add the squash, chopped carrots, red onion, garlic, oregano into a large baking tray and drizzle over olive oil along with a large pinch of salt and pepper.
  4. Place in the oven for 35-40 minutes at 200C until it’s browning off
  5. Simply add all the ingredients to a blender and pulse until desired consistency.
  6. Top your Nairn's flatbreads, scatter some fresh parsley and enjoy!
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