Whole Maple Roast Squash with Turmeric Tamari Almonds & Hemp Seeds
This no waste recipe uses an entire squash – skin, seeds and all! Look for smaller squash varieties such as buttercup or butternut, as they have thinner skins that will cook faster.
Ingredients
1 winter squash e.g kabocha, butternut or buttercup- 2 tbsp Chantal Organics Coconut Oil, melted
- 2 tbsp pure maple syrup
- Salt & pepper
- 1/2 cup Chantal Organics Turmeric Tamari Roasted Almonds
- 1/4 cup Chantal Organics Hemp Seeds
- 2 tbsp fresh chives
instructions
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Step 1.
Preheat the oven to 180ºC fan bake, and line an oven tray with baking paper.
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Step 2.
Cut the squash in half and then into 2cm slices. Place slices on baking tray along with seeds and stringy bits.
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Step 3.
Combine melted coconut oil and maple syrup, drizzle over squash slices, seeds & stringy bits.
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Step 4.
Place squash in centre of oven and bake for 45 minutes, or until you can easily slice through squash skin with a butter knife.
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Step 5.
Meanwhile, roughly chop the almonds and chives and set aside.
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Step 6.
Once squash is cooked remove from oven and place on serving plate. The seeds should be nice and crunchy and the stingy bits caramelised.
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Step 7.
Sprinkle with chopped almonds, hemps seeds and chives, and serve warm.
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Step 7.
Store any leftovers in a sealed container in the fridge for up to 3 days
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Chantal Organics Products used
