Ingredients
- 1 butternut or 2 small onion squash, cut into wedges (skin on is fine)
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- A handful of parsley or coriander, chopped
Method
- Season: heat the oven to 200°C (180°C fan). Toss the squash with the oil, paprika, cumin, salt and pepper.
- Roast: spread out on a large tray and roast for 30–35 minutes, turning once, until tender and caramelised at the edges.
- Add the seeds: scatter over the seeds for the last 5 minutes so they toast.
- Finish: sprinkle with the herbs before serving.
Why it's good for you: Squash is rich in beta-carotene, which the body turns into vitamin A for healthy skin, eyes and immunity, and the olive oil helps it to be absorbed. Pumpkin and sunflower seeds turn this into a good source of magnesium and zinc, and sunflower seeds add vitamin E.
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