Recipes

Spiced and roasted cauliflower and butternut squash

Name: Spiced and roasted cauliflower and butternut squash
Total time: 1 h
Yield: 10 servings
Ingredients: 100ml Olive oil; 25g Bisto Vegetable Bouillon; 2 Red chillies (finely diced); 2tbsp Coriander seeds (crushed); 2tbsp Cumin seeds; 1.25kg Butternut squash (peeled and cut into crescents); 2 Heads of cauliflower (cut into florets); 10g Rosemary (chopped plus extra for garnish); 250g Cherry tomatoes; 400g Chickpeas; 50g Pumpkin seeds

16/02/2018

Serves 10
Timing: 1 hr

Rating

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Ingredients

Olive oil	100ml
Bisto Vegetable Bouillon	25g
Red chillies (finely diced)	2
Coriander seeds (crushed)	2tbsp
Cumin seeds	2tbsp
Butternut squash (peeled and cut into crescents)	1.25kg
Heads of cauliflower (cut into florets)	2
Rosemary (chopped plus extra for garnish)	10g
Cherry tomatoes	250g
Chickpeas	400g
Pumpkin seeds	50g

Method

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Heat the oven to 200°C.
Blend the oil, Bisto Vegetable Bouillon, chilli, coriander and cumin seeds into a paste.
Place the butternut squash and cauliflower into a large bowl, add the paste and toss so all the pieces are evenly covered.
Put in a roasting tray and roast for 30 minutes. Stir through the chopped rosemary, cherry tomatoes, chickpeas and pumpkin seeds, then cook for a further 5 minutes until the all the vegetables are tender.

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