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- 1 tsp unsalted butter real
- 1/2 cup red onion halved and sliced thin
- 1 1/2 cup butternut squash pees seeded and cut into 1 1/4 inch cubes
- 1 tbsp sunflower seeds
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp tumeric
- 1 cinnamon stick
- 1 green chili halved lengthwise
- Himalayan sea salt
- 1/2 cup vegetable broth, low sodium
- 1 tbsp finely chopped cilantro
- Himalayan sea salt to taste
Ingredients
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1. Preheat the oven to 425ºF/220ºC.
2. Place the butter in a large sauté pan over medium heat. Add the onion and fry for about 8 minutes, until soft. Add the squash, increase the heat to medium-high, and cook for a further 10 minutes, stirring occasionally, until it starts to color. Remove from the heat and add the pumpkin seeds, the cumin, coriander, turmeric, cinnamon, chile, and ¾ teaspoon Himalayan sea salt. Mix well and transfer to a baking sheet large enough to hold the vegetables in a single but snug layer, about 10 by 12-inches/25 by 30-cm. Pour the stock over the squash and roast for 30 minutes, until the squash is tender. Set aside for about 10 minutes: the liquid in the pan will continue to be absorbed.
3. Serve warm with a sprinkling of the cilantro