Squash and seed roast recipe
Our brand new squash and seed roast is an exciting vegan roast dinner with buckets full of flavour. Little ones can enjoy butternut squash, apricots, cranberries, chestnuts, and pumpkin seeds while broadening their taste palate. Serve with roast potatoes and gravy to make the perfect comforting dish for children and adults alike.
Why do we love this?
Great taste with hidden nutrition! The chickpeas and bulgur wheat in this dish are high in fibre and a great source of plant-based proteins. Aubergine, squash, fruits, and seeds provide a source of antioxidants.
Ingredients
- A splash of cooking oil
- 1 Small aubergine
- ½ A red onion
- 2 Cloves of garlic
- ½ A butternut squash
- 2 Sprigs of sage
- 1 tbsp Tomato puree
- ½ tsp Cinnamon
- 100g Chestnut puree
- 70g Chopped pumpkin seeds
- 40g Chopped sunflower seeds
- 1 Veg stock cube
- 50g Dried cranberries
- 50g Dried chopped apricot
- 40g Bulghur wheat
- 1 Drained tin of chickpeas
- 1 tsp of marmite
- A splash of water
- A splash of balsamic vinegar
- 2 Sprigs of rosemary
Download the full squash and seeds roast recipe, here.
