Dukkah-Crusted Squash Wedges

TOTAL TIME: 45 MINS

SERVINGS: 4

CALORIES/SERVING: 282 KCAL

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:

1. 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.
   

2. STEP 2Peel 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.

NUTRITION:

kcal-282

fat-14g

saturates-1g

carbs-28g

sugars-15g

fibre-9g

protein-7g

salt-0.1g