Arabic butternut squash from the oven
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minutesButternut squash from the oven. It’s so good. But it needs a little extra to charm me. Because let’s face it, butternut squash is actually very boring in taste. But fortunately it is very welcoming when it comes to spices. Also in this case. By the way, delicious to serve with the oranges rice. In terms of taste super complementary. And in terms of colour of course a mega match anyway.
Ingredients
1 butternut squash
1 table spoon coriander seeds and cumin seeds
4 dried chili pepers
3 table spoons agave syrup
4 cloves garlic
1 tea spoon cinnamon
2 lemons (for the juice)
50 ml olive oil
pepper and salt
Preparation
- Preheat the oven to 200 degrees.
Wash the butternut squash. Cut off the head and butt. Cut the pumpkin into 2 by 2 cm pieces. Place them in a large bowl where they lie well next to each other.
Put the spices, agave syrup, olive oil and lemon juice in a food processor or blender and grind into a spice paste.
Pour it over the pumpkin and make sure every piece has come in contact with it.
Place the dish in the oven for about 40 minutes. Toss every now and then.
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