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60 • minutes
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4 • people
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Whole Maple Roast Squash with Turmeric Tamari Almonds & Hemp Seeds

5/5 (2)


  • tick1 winter squash e.g kabocha, butternut or buttercup
  • tick2 tbsp Chantal Organics Coconut Oil, melted
  • tick2 tbsp pure maple syrup
  • tickSalt & pepper
  • tick1/2 cup Chantal Organics Turmeric Tamari Roasted Almonds
  • tick1/4 cup Chantal Organics Hemp Seeds
  • tick2 tbsp fresh chives


  • Step 1.

    Preheat the oven to 180ºC fan bake, and line an oven tray with baking paper.

  • Step 2.

    Cut the squash in half and then into 2cm slices. Place slices on baking tray along with seeds and stringy bits.

  • Step 3.

    Combine melted coconut oil and maple syrup, drizzle over squash slices, seeds & stringy bits.

  • 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.

  • Step 5.

    Meanwhile, roughly chop the almonds and chives and set aside.

  • 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.

  • Step 7.

    Sprinkle with chopped almonds, hemps seeds and chives, and serve warm.

  • Step 7.

    Store any leftovers in a sealed container in the fridge for up to 3 days

Chantal Organics Products used

Extra Virgin Olive Oil
White Flour
Bolognese Sauce
Arrabbiata Sauce
Tomato Paste

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