Cumin Roasted Cauliflower and Butternut Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
144 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Fusion, Indian, Mexican, Middle Eastern
Cumin Roasted Cauliflower and Butternut Squash
Description
This recipe uses the bottom half of a butternut squash sliced about 1.5cm thick alongside cauliflower florets tossed with olive oil, whole cumin seeds, and coarse sea salt. Spreading the vegetables in a single layer on a baking sheet ensures they roast rather than steam. Roasted at a high temperature of 220°C (425°F), the vegetables soften and develop gentle browning, enhancing their natural sweetness and imparting a slightly nutty cumin aroma.
The result is a subtly spiced, tender vegetable side with lightly crisp edges, balancing the creamy texture of butternut squash with the firmness of cauliflower. It complements flavorful dishes such as curries, chili, or tagines, and can also be served as part of a shared Indian-inspired starter.
The recipe notes mention it’s suitable for freezing and provide approximate nutrition guidelines, indicating ease of storage and planning. Using coarse sea salt helps bring out the vegetables’ flavors during roasting.
Ingredients
- ½ butternut squash ideally the bottom half, large
- 1 cauliflower or half a large one, small
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- 1 teaspoon salt (ideally coarse sea salt)
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Cut the butternut squash in half vertically, scoop out the seeds and cut into slices – roughly 1.5cm (½ inch) thick.
- Break the cauliflower up into florets
- Place the vegetables on a large non-stick oven tray – large enough so the vegetables can be spread out in a single layer – otherwise they will steam and not roast (use two oven trays if need be).
- Drizzle over the olive oil and scatter over the cumin and sea salt. Turn the vegetables in the oil and then spread out again.
- Place the tray in your preheated oven and roast for 30 minutes or until soft and gently browned, turning halfway.
- Serve as a side dish with a curry, chilli or tagine. Alternatively serve as part of an Indian themed starter.
Notes
- This dish freezes well; cool completely before wrapping and freezing.
- Use coarse sea salt to enhance flavor during roasting.
- For best roasting, spread vegetables in a single layer to avoid steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 630mg | 26% |
| Potassium | 778mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 9978IU | 200% |
| Vitamin C | 89mg | 99% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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