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NorwayChilli and Garlic Roast Squash Wholegrain Pitta
- Prep Time30 min
- Cook Time5 min
- Total Time35 min
Ingredients
- Prep 10 minutes
- Cooking time 30 minutes
- Serves 4
Squash
- ½ medium butternut squash
- 4 garlic gloves
- 1 tsp dried chilli flakes
- 1 tsp cumin seeds
- 1 tbs light oil
- Salt & Pepper
Tahini Sauce
- ¼ cup tahini
- Juice ½ lemon
- 1 tsp extra virgin olive oil
- 1 tsp maple syrup
- ½ garlic clove crushed
- 1 tsp sea salt
- Fresh ground black pepper
To Serve
- 1 packet BFree Wholegrain Pitta Breads
- 3 handfuls baby spinach leaves
- Zaatar
- Toasted sesame seeds
Method
1
Pre heat the oven to 180°C Fan
2
Slice the squash into 2 cm wedges, I like to use the bulbus end for this
3
Place on a baking tray with the remaining ingredients and mix to coat the squash
4
Place in the pre heated oven to roast for about 30 minutes, until soft and golden.
5
Whilst the squash is cooking, mix all the ingredients for the tahini sauce in a small bowl, it will look very thick at first, you now need to add water until you reach the desired consistency that of double cream. Set aside.
6
When the squash is ready toast the pitta and stuff with spinach leaves, top with 2-3 wedges of squash and drizzle with the tahini sauce. Sprinkle with zaatar and sesame seeds to finish.
Nutrition Facts
- Amount per serving
- Calories0
- % Daily Value*
