Ingredients
For the squash:
- 1 kg delicata "sweet dumpling" squash, 3-4 small squash, 800g-1kg (alternatively try butternut squash or Hokkaido)
- 1 1/2 tablespoons olive oil
- 1 teaspoon cumin seeds (whole)
- coarse sea salt and freshly ground pepper, to taste
- 35 g raw almonds, lightly toasted and coarsely chopped (1/3 cup)
- Handful chopped flat-leaf parsley leaves, to garnish
- 50 g feta cheese, crumbled (optional)
For the dressing:
- 1 medium/large shallot, finely chopped
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon pure maple syrup (or honey)
- 5 tablespoons apple cider vinegar (unfiltered)
- 1 tablespoon extra-virgin olive oil
- sea salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
- Cut the squash in halve lengthwise and scrape out seeds, then slice it into 2cm half-moons (leaving the skin on, as it’s edible). Drizzle with the oil and sprinkle over the cumin seeds. Using your hands, toss until evenly coated. Spread out in an even layer, careful not to over crowd. Season with salt and pepper.
- Transfer to the preheated oven and roast for 20-25 minutes, until golden and tender.
- Meanwhile, in a small bowl mix together the dressing ingredients (shallot, mustard, maple syrup, vinegar, oil, salt, pepper) until combined.
- Once the squash is done, gently transfer it to a serving platter, then spoon the dressing over top.
- Scatter with the almonds, parsley and feta (if using) and serve immediately. Note: the feta can also be served on the side as an optional topping.
- Enjoy!
Nutrition
Notes
- If using butternut squash for this recipe, I recommend peeling it. Although the squash’s skin is thin and edible, it is rather tough. The skin can be easily removed with a regular veggie peeler. Otherwise, if using acorn or Hokkaido squash, the peel can be left on.