Spiced roast butternut crescents recipe

  • Serves 6
  • 5mins to prepare and 35mins to cook
  • 136 calories / serving
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This simple and speedy spiced roast butternut crescents recipe is perfect for catching up with your favourite people over a leisurely weekend brunch.

Heat the oven to Gas Mark 6, 200°C, fan 180°C. In a large bowl, toss the butternut squash with the oil, chilli, coriander and cumin seeds.

Put in a roasting tray and roast for 30 minutes. Stir through the chopped rosemary and seed mix and then cook for a further 5 minutes until the butternut squash is tender.

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  • Ingredients

  • 1·25kg (2 1/2lb) butternut squash,
  • 30ml (2tbsp) olive oil
  • 2 red chillies, finely diced
  • 1 tbsp coriander seeds, crushed
  • 1tbsp cumin seeds
  • 1/2 pack rosemary, leaves picked
  • 2tbsp Wholefoods 4 Seed Mix
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  • Energy 575kj 136kcal 7%
  • Fat 6.9g 10%
  • Saturates 0.8g 4%
  • Sugars 9.5g 11%
  • Salt 0g 1%

of the reference intake
Carbohydrate 18g Protein 4g Fibre 4.6g

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