Chilli and Garlic Roast Squash Wholegrain Pitta

  • Prep Time30 min
  • Cook Time5 min
  • Total Time35 min


    • Prep 10 minutes
    • Cooking time 30 minutes
    • Serves 4


    • 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



    Pre heat the oven to 180°C Fan


    Slice the squash into 2 cm wedges, I like to use the bulbus end for this


    Place on a baking tray with the remaining ingredients and mix to coat the squash


    Place in the pre heated oven to roast for about 30 minutes, until soft and golden.


    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.


    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*
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