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
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.
from 999999999999 http://ift.tt/24TUe77
