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Chilli 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*
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