Whole roasted buttercup squash
Whole roasted buttercup squash
Saved From:
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Summary

    Looking for a warming, Wintery vegetarian roast idea? Whole roasted buttercup squash is the way to go! This sweet, spicy goodness is packed with lentils for protein and fibre. You could also serve this as a side dish with roast meat, like a leg of roast lamb with a cumin, coriander seed rub. Buttercup squash are the perfect size for this dish, with each one serving two people as a main. Other pumpkin varieties work too though, such a buttercup. Crown pumpkins may be too large unless you can find one around 900g – 1kg, or cook it for much longer. Make this dish vegan by using vegetable stock instead of chicken, and maple syrup instead of honey. This recipe is from the August/November issue of NADIA magazine. For more roast recipes, check out this Cider-roasted pork belly with apples and fennel, and the perfect cold weather side dish, Brussels sprout winter slaw.

    Ingredients

    • buttercup squash
    • olive oil
    • onions
    • garlic
    • ginger
    • cumin seeds
    • coriander seeds
    • chilli flakes
    • chicken stock*
    • crushed tomatoes
    • liquid honey
    • dried apricots
    • brown lentils
    • plain hummus*
    • pumpkin seeds
    • coriander

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    No nutrition facts currently available for this recipe

    OTHER RECIPES YOU MAY LIKE