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
The page that you are currently reading is an ad feature
- 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.
More from bidfood
Related Recipes
- Related Recipes
Related Recipes
Discover more
It's tough work running a kitchen and sometimes it's nice to get a bit of help when thinking about what food you want to serve up and what trends are on the horizon. At Bidfood we have teams of people dedicated to keeping up to date with the latest trends and innovations, putting together fantastic visual guides for campaigns and events throughout the year, and making sure we bring innovative products to your attention.
-
Food and drink trends 2026
We’ve scoured the market to find the hottest 2026 food and drink trends that are shaping the eating out market.
-
Bidfood Kitchen
Episode series where we cover hot topics in foodservice and showcase the latest trends, recipe innovation, and industry support. -
Blogs
Discover our latest blog posts on all things foodservice. -
Podcasts
Here we discus the latest hot topics with key voices from both inside and outside of Bidfood. -
Your sector
We work in partnership with caterers of all shapes and sizes across the foodservice market. Our mission is to deliver service excellence by making life easier and helping our customers to grow.
