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Roasted Butternut Squash With Cumin Seeds or Parmesan (2 Veg Portions)

Yields1 Serving

This is essentially roasted butternut squash with a choice of two flavours, both work beautifully. Frozen butternut squash is often easier than fresh as it is pre-peeled and pre-chopped.

 160 g Butternut Squash, chopped / 2cm cubed
 ½ tsp Cumin Seeds (option 1)
 10 g Grated Parmesan (option 2)
1

Pre-heat the oven to 200 degrees (Fan).

2

Spread the squash on a baking tray, and lightly drizzle with olive oil.

3

OPTION 1 - If using cumin seeds sprinkle over the squash when it first goes in the oven.

4

Roast the squash for around 30-40 minutes until the surface is lightly browned but the middle is soft.

5

OPTION 2 - If using parmesan then sprinkle it over the squash when it is removed from the oven - you can add the squash back into the oven for 5 minutes till the parmesan melts if you wish.

6

Serve.