DUKKAH-CRUSTED SQUASH WEDGES

Dukkah-crusted squash wedges image

Coat chunky wedges of squash in a crispy, spicy coating of hazelnuts, coriander seeds, sesame seeds and cumin and oven bake until tender

Provided by Katy Gilhooly

Time 45m

Number Of Ingredients 6

Ingredients

50g blanched hazelnuts
1 tbsp coriander seeds
2 tbsp sesame seeds
1 tbsp ground cumin
1 large butternut squash
1 tbsp olive oil

Steps:

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.

Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium