Sumac Roasted Squash 

Sumac Roasted Squash 

Seasoned root veg is a great alternative to potatos, and adds an extra nutritional hit to your dish!


1 large butternut squash

2 tablespoons oil

½ teaspoon ground cumin

1 tablespoon of sumac

A good pinch of sea salt


  • Preheat the oven to 180c/Gas 6
  • Cut the squash into discs, cubes or wedges and arrange on a roasting tray lined with parchment paper.
  • Mix the oil, cumin, sumac and sea salt together and brush over the pumpkin wedges.
  • Roast for 30-40 minutes until the flesh is cooked.

Photo by Gemma Evans on Unsplash

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