Roasted Butternut Squash with Coriander Seeds (Or any Seed/Spice Mix)
Further to our post about having a Meat Free Day once a week, we bring you some great suggestions for inviting other veg onto your plate! This is one of my favourites. I will take butternut squash anyway it’s given! If you aren’t a fan of coriander seeds you could always substitute it for cumin, caraway or fennel for a different flavour.
- 1 Large Butternut Squash, Peeled, Seeds and guts pulled out and diced into 3/4 inch chunks
- 2 TB Oil (Ghee/coconut oil/olive oil)
- 2 TB Seeds (smashed in mortar/pestle or in a coffee bean grinder)
- 1/2 Tsp Salt or more to taste
Mix all ingredients together in roasting dish. Evenly coat all the pieces in oil and cook for 35 mins in an oven set to 180 degrees Celsius. I like mine a little crispy, so you can set your oven/grill to broil to crisp up the edges a bit, 2 or 3 minutes.