Middle Eastern · Dessert

Roasted Squash with cumin and coriander

This Middle Eastern Crumble leans on cumin and coriander to do the heavy lifting. We roast the Squash for real depth, then bring it together in one pan.

4.7 from 2,371 cooks

Prep20 min

Cook15 min

Serves8

LevelEasy

Members' recipe

Ingredients

1 largebutternut squash
1, slicedonion
750mlstock
3 tbspolive oil
2 tbspza'atar

Method

Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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