Dry Roasted Butternut Squash Chunks

by Edward Daniel

Dry Roasted Butternut Squash Chunks came about as an idea from Raw Chef Yin. I wanted to experiment. I use a dehydrator for this recipe because it diffuses the flavours of the tomatoes, garlic and chilli and even gives the already roasted Squash certain crispy coating.

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 50g pumpkin seeds
  • 500g butternut squash (use the base end)
  • 2tbs coconut oil
  • 2 carrots
  • 6 sundried tomatoes
  • 3 tomatoes
  • 1 shallot
  • 2 garlic, gloves

Instructions

  1. Preheat oven to 170 degrees Celsius.
  2. Soak the pumpkin seeds in filtered water and set to one side.
  3. Roast the butternut squash, basting it in coconut oil, for about 45 minutes until the squash is tender. Allow to cool.
  4. Remove the skin of the squash. (The skin is actually nutritious and edible too). Cut the squash into cubes. Set to one side in a large mixing bowl.
  5. Drain the pumpkin seeds, and place with the remaining ingredients (save the squash) into a food process. Process until well blended.
  6. Toss the blended mixture into the mixing bowl and baste the squash.
  7. On a dehydrator tray, place the squash in a single layer with the marinade and dehydrate for 4 hour at 45 degrees Celsius before serving. Serve the leftover marinade separately.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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