We’re always looking for new ways to spice up veggies and this one is definitely a winner. Roasting squash in cumin, coriander, and sumac brings out the most amazing flavour. You can eat it as is but to take it up a notch add some chopped walnuts, crumbled feta, and fresh herbs.
Your gut is in for a treat with this recipe! You mightn’t find fibre as exciting as us but there’s so much evidence showing how amazing a high-fibre diet is for you. On top of a happy tummy, lots of fibre is also linked to a lower risk of cancer, diabetes, and heart disease. Unfortunately, most of us don’t get enough. But luckily, a serving from this recipe has about 30% of your daily fibre needs. And that’s largely down to keeping the skin on the outside of the squash. Just keep in mind that when it comes to fibre you need to build up your intake over a few weeks. If you load up on it too quickly you can expect some side effects like gas and bloating. Also, fibre will struggle to pass through you without enough water so make sure you’re dinking enough.
1 small butternut squash
1.5 TBSP olive oil
1 tsp sumac
½ tsp ground coriander
½ tsp cumin
½ tsp chilli flakes
½ tsp cinnamon
pinch of salt
handful walnuts (roasted and chopped)
handful fresh mint leaves
Preheat the oven to 200°C.
Half the butternut squash (lengthways), remove the seeds, and slice into half moons.
Toss the squash in olive oil, sumac, coriander, cumin, chilli, cinnamon, and salt.
Lay out the slices on a baking tray and roast for ~25 minutes (turning halfway).
Place on a serving dish and top with crumbled feta, walnuts, and fresh mint.