This deliciously autumnal recipe is great as a side dish or a healthy snack. Butternut squash is: low in fat, packed full of vitamin A (eyesight), C (immune system) and potassium (boosts metabolism) as well as being full of fibre. The orange makes the butternut taste a little sweet which is a great contrast to the kick of the chilli.
Ingredients: (Serves two people as a side)
1/2 large butternut squash cut into wedges
1.5 teaspoons of coriander seeds
A small bunch of fresh sage
2 tablespoons of garlic oil
1 small chilli (add more if you like a little more heat)
Handful of pine nuts and flaked almonds
Preheat the oven to 180 degrees celsius.
Crush the coriander seeds using a pestle and mortar. Stir in the chopped chilli, garlic oil, salt and pepper and torn up sage leaves. Place the butternut squash on a baking tray and add the oil mixture. Add the zest and juice of the orange to the baking tray. Stir so that the squash is completely covered. Roast in the oven for 50 minutes until it is looking soft and caramelised.
Toast the almonds and pine nuts in a frying pan and sprinkle on top adding a drizzle of olive oil.