|Bisto Vegetable Bouillon||25g|
|Red chillies (finely diced)||2|
|Coriander seeds (crushed)||2tbsp|
|Butternut squash (peeled and cut into crescents)||1.25kg|
|Heads of cauliflower (cut into florets)||2|
|Rosemary (chopped plus extra for garnish)||10g|
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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.