Roasted Squash With Middle Eastern Spices Recipe

Name: Roasted Squash With Middle Eastern Spices
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4-6
Cuisine: European
Ingredients: 1 large butternut squash, cut into large wedges and deseeded; 3 raw beetroot, peeled and quartered; 2tbsp olive oil; 2tbsp Baharat spice mix; 100g whole skinless almonds; 200g feta, crumbled; ½ bunch parsley, roughly chopped

written by Michelle Nortje July 1, 2019

Roasted Squash With Middle Eastern Spices

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 large butternut squash, cut into large wedges and deseeded
3 raw beetroot, peeled and quartered
2tbsp olive oil
2tbsp Baharat spice mix
100g whole skinless almonds
200g feta, crumbled
½ bunch parsley, roughly chopped

Instructions

Heat the oven to 200C fan, gas 7. Put the squash and beetroot into a large roasting tin and coat with the olive oil, spice mix and some seasoning. Roast for 25-30 minutes or until tender.
Remove from the oven and top with the almonds and feta. Return to the oven for 10 minutes. Serve topped with the parsley and an extra drizzle of olive oil.

butternut squash middle eastern vegetarian

Michelle Nortje

Passionate digital editor, social media manager and journalist. She gets excited about new trends in the digital industry and as a career-obsessed young woman, she is always ready to learn something new. To take a break from digital, she loves reading hard copy books and magazines. If she’s not working, you’ll find her in a yoga class or running a half marathon. And afterwards with a glass of champagne, of course.