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
Nutrition per serving
- kcal 282
- fat 14g
- saturates 1g
- carbs 28g
- sugars 15g
- fibre 9g
- protein 7g
- salt 0.1g
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
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.
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.
