Cumin Roasted Cauliflower and Butternut Squash
Super simple, yet utterly delicious, my easy peasy Cumin Roasted Cauliflower and Butternut Squash side dish is the perfect accompaniment to curries, chillies and tagines. A great way to get more vegetables, nutrition and deliciousness into your diet with very little effort!
Servings 4 people
Calories 144kcal
Ingredients
- ½ large butternut squash (ideally the bottom half)
- 1 small cauliflower (or half a large one)
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- 1 teaspoon salt (ideally coarse sea salt)
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Cut the butternut squash in half vertically, scoop out the seeds and cut into slices – roughly 1.5cm (½ inch) thick.
- Break the cauliflower up into florets
- Place the vegetables on a large non-stick oven tray – large enough so the vegetables can be spread out in a single layer – otherwise they will steam and not roast (use two oven trays if need be).
- Drizzle over the olive oil and scatter over the cumin and sea salt. Turn the vegetables in the oil and then spread out again.
- Place the tray in your preheated oven and roast for 30 minutes or until soft and gently browned, turning halfway.
- Serve as a side dish with a curry, chilli or tagine. Alternatively serve as part of an Indian themed starter.
Video
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 144kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 630mg | Potassium: 778mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9978IU | Vitamin C: 89mg | Calcium: 86mg | Iron: 2mg