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Dukkah-crusted squash wedges

Coat chunky wedges of squash in a crispy, spicy coating of hazelnuts, coriander seeds, sesame seeds and cumin and oven bake until tender

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 282
  • Carbohydrates 28
  • Saturated Fat 1
  • Sugar 15
  • Protein 7
  • Fat 14
  • Fibre 9
  • Salt 0.1

Nutrition per serving

  • Calories 282
  • Carbohydrates 28
  • Saturated Fat 1
  • Sugar 15
  • Protein 7
  • Fat 14
  • Fibre 9
  • Salt 0.1

Ingredients

  • 50g blanched hazelnuts
  • 1 tbsp coriander seeds
  • 2 tbsp sesame seeds
  • 1 tbsp ground cumin
  • 1 large butternut squash
  • 1 tbsp olive oil

Method

  1. Heat oven to 200C/180C fan/gas 6. Toast the hazelnuts in a frying pan over a medium heat until golden. Add the coriander and sesame seeds, and toast for 1 min more. Set aside and leave to cool, then add the ground cumin and bash together using a pestle and mortar.

  2. Peel the butternut squash, remove the seeds and slice into wedges. Toss the wedges with the oil, then mix in the dukkah coating. Spread in a single layer on a baking tray and cook for 30-40 mins, turning halfway through, until tender.

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