Dukkah-crusted squash wedges

1 of 5-a-day 4 servings 400 kcal or less autumn baked wedges bit c butternut squash wedges easy side dish fibre iron spicy wedges vitamin c

N/A

Source

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

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.