Dairy-free snack recipe for 4 people, takes only 30 mins; recipe has blanched hazelnut, coriander seed, sesame seed, ground cumin, butternut squash and olive oil.
Dukkah-crusted squash wedges
Course: Dairy-free snack
Servings
4
servings
Prep time
15 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Ground Cumin: 1 tbsp ground cumin
- Butternut Squash: 1 large butternut squash
- Coriander Seed: 1 tbsp coriander seeds
- Sesame Seed: 2 tbsp sesame seeds
- Blanched Hazelnut: 50g blanched hazelnuts
Directions
- 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.
