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.
- 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
Preheat the oven to 180ºC fan bake, and line an oven tray with baking paper.
Cut the squash in half and then into 2cm slices. Place slices on baking tray along with seeds and stringy bits.
Combine melted coconut oil and maple syrup, drizzle over squash slices, seeds & stringy bits.
Place squash in centre of oven and bake for 45 minutes, or until you can easily slice through squash skin with a butter knife.
Meanwhile, roughly chop the almonds and chives and set aside.
Once squash is cooked remove from oven and place on serving plate. The seeds should be nice and crunchy and the stingy bits caramelised.
Sprinkle with chopped almonds, hemps seeds and chives, and serve warm.
Store any leftovers in a sealed container in the fridge for up to 3 days
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