• 45minutes
  • 159calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsSelenium, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (850 g) butternut squash

  2. 2 tablespoons olive oil

  3. 1 teaspoon cumin seed

  4. 1 teaspoon crushed red pepper flakes

  5. 1 teaspoon ground coriander

  6. 1/2 teaspoon sea salt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 degrees centigrade.

  2. Peel the butternut squash, then halve it lengthways and scoop out and discard the seeds.

  3. Cube the flesh.

  4. Put the olive oil in a roasting tin and place in the oven.

  5. Place the cumin, chili, coriander and salt in a pestle and mortar and crush together lightly.

  6. Throw the spices into the hot oil, then add the butternut squash, tossing to coat the pieces in the spiced oil.

  7. Roast for 30-35 minutes, turning from time to time until tender and golden brown.


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