ROASTED WINTER SQUASH SEEDS RECIPE | ALLRECIPES
Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.
Provided by Blancheskid
Categories Appetizers and Snacks Nuts and Seeds
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 1 cup
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
- Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
Nutrition Facts : Calories 216.5 calories, CarbohydrateContent 6.1 g, FatContent 19.2 g, FiberContent 1.3 g, ProteinContent 8.5 g, SaturatedFatContent 3.5 g, SodiumContent 297 mg, SugarContent 0.3 g
PERSIAN SQUASH & PISTACHIO ROAST | VEGETABLE RECIPES | JAMIE MAGAZINE
The brash, punchy flavours of Persian cooking lend themselves perfectly to veggie-based dishes – and to Christmas.
Total Time 1 hours 55 minutes
Yield 6 to 8
Number Of Ingredients 29
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Grease a 24cm loose-bottomed tart tin with a little olive oil.
- Peel, deseed and chop the squash into 1cm chunks, then toss onto a baking tray with a drizzle of oil and sea salt and black pepper, and roast for 20 to 25 minutes.
- Peel and roughly chop the onion and garlic, and roughly chop the apricots and cranberries. Bash the cumin and coriander seeds, and zest the lemon. Pick and roughly chop the coriander, then roughly chop the chestnuts.
- In a frying pan over a medium heat, cook the onion in a little oil for 10 minutes or until soft and sweet. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until it’s all smelling great. Remove from the heat and set aside.
- Blitz the pistachios and almonds until they’re ground to a coarse powder with a little texture. Tip into a bowl with the quinoa or rice and dried fruit, then add the lemon zest, coriander and chestnuts. Beat and stir in the eggs (or chia seed mix) and the onion.
- Take the squash out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture too.
- Pile the lot into the prepared tin and press down to flatten. Cook in the oven for 45 to 50 minutes, or until set.
- While it’s cooking, make the tomato sauce. Peel and chop the garlic and onion. Place a large saucepan over a medium heat. Prick the chillies and add to the pan with a little oil, the cinnamon stick, sprigs of thyme, garlic, onion and turmeric.
- Cook for a minute or two, then add the plum tomatoes. Fill the tin with water and pour that in too, stirring to break up the tomatoes. Season with salt, stir through the balsamic vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
- If using the feta, place it in a bowl, zest over the lemon, add the coriander seeds, some black pepper and a good drizzle of oil and leave it to marinate.
- Once the sauce is thick and glossy, pick out the chilli, cinnamon and thyme. Set aside.
- Take the nut roast out of the oven, then carefully remove it from the tin and place it on a serving platter.
- Scatter the loaf with the feta (if using), and the pomegranate seeds. Serve with the sauce in a side bowl.
Nutrition Facts : Calories 522 calories, FatContent 32.6 g fat, SaturatedFatContent 7.8 g saturated fat, ProteinContent 19.6 g protein, CarbohydrateContent 41 g carbohydrate, SugarContent 22.3 g sugar, SodiumContent 1.5 g salt, FiberContent 5.5 g fibre
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STUFFED ROAST BUTTERNUT SQUASH | SAINSBURY'S RECIPES
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Total Time 80 minutes
Calories 446 calories per serving
Preheat the oven to 200°C, fan 180°C, gas 6. Put the squash on baking sheets, brush with 1 tablespoon of the oil and season with freshly ground black pepper. Roast for 45 minutes, until just tender.
Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the onion for 5-7 minutes. Add the garlic and fry for 1 minute, then tip into a bowl. Stir in the chestnuts, cranberries, half the walnuts and half of the cheese.
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