Celine Dion's Roasted Veggies
Anna SchmitzPeople: 1
45 min
Ingredients
250 grams
Butternut Squash
2
Dates
3 tbsp
Ginger
2 tbsp
Lemon
1 tbsp
Miso
20 grams
Raisins
3 tbsp
Sunflower Seeds
1 tbsp
Tahini
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Prep
- Wash, peel and cut your Butternut Squash. All ingredients should have a similar size and shape.
- Finely chop your Ginger.
Heating Steps
- Spread the butternut squash with ginger evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 30 minutes.
- Toast Sunflower Seeds on a hot and dry pan. Then remove from pan.
Finishing Touches
- Mix Butternut Squash and Ginger together in a bowl.
- Mix Lemon, Miso and Tahini together in a bowl, then drizzle on top of salad.
- Add Dates, Raisins and Sunflower Seeds on top.
