- 1 large butternut squash
- 2 cloves garlic, sliced finely
- 2 small red chillies or 1 tsp dried chilli flakes
- 1/2 tsp turmeric
- 1/2 tsp cumin seeds
- sea salt
- freshly ground black pepper
- 2 tbs olive oil
1. Slice the squash in half lengthwise, scoop out the seeds with a spoon and slice the halves into 1/4-inch thick half circles.
2. Place the sliced squash in a large bowl and add the olive oil, chopped chilli (or chilli flakes), turmeric, garlic, cumin seeds, salt & pepper. Toss the squash in the oil and spices making sure to coat each piece well.
3. Spread the squash on a baking tray and roast for 30 minutes until golden brown, soft and starting to caramelise.
This can be enjoyed as a side dish or simply served with a crumble of feta, a few spinach leaves and a dollop of cooling yoghurt as a main meal.
Or why not try using the roasted squash in one of these three delicious recipes…
Vegetarian / Vegan / Gluten Free / Dairy Free
Spicy Squash Soup
Fry an onion in 1 tbs coconut oil. To this pan add the cooked squash, 1 can coconut milk & 700ml vegetable stock. Simmer for 20 minutes. Add some extra chilli flakes and a pinch of kayenne if you like it hot! Transfer to a blender or food processor and blitz until smooth.
Enjoy this delicious, warming soup with a swirl of coconut cream & a sprinkle of chilli flakes.
Kale & Squash Winter Salad
Whisk together a dressing of 2 tbs olive oil, juice of 1 lemon, 1tbsp dijon mustard & 1tbs maple syrup. Use this to dress a large bunch of chopped kale & mix through the roasted squash & the seeds of one pomegranate. Finish by sprinkling with crumbled goats cheese & a handful of toasted almonds.
Moroccan Couscous with Spiced Roast Squash
Put 1 cup of couscous & a handful of raisins in a bowl. Pour over 350ml vegetable stock, cover the bowl with cling film & steam for 5 minutes. Fluff up the couscous & mix through the roasted squash, some sliced dried apricots, zest of 1/2 lemon, a handful of toasted pine nuts & finish with some chopped mint.