Roast butternut squash and cumin

Roast butternut squash and cumin
Serves: 4
  • 1 butternut squash, peeled, seeded and cut into cubes
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chilli powder
  • salt
  • lemon or lime juice to taste
  • fresh coriander and/or sliced spring onions, to garnish
  1. Preheat oven to 200C/Gas5.
  2. Line a baking sheet with parchment or foil.
  3. Toss the squash with olive oil, cumin, paprika, chilli powder and a big pinch of salt.
  4. Spread onto the baking sheet in a single layer.
  5. Roast for 30 mins, stirring once after 15 mins.
  6. Sprinkle with more salt if needed.
  7. Top with lemon juice, coriander and spring onions and serve.


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