Dry Roasted Butternut Squash Chunks
Prep time
Cook time
Total time
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.
Author: Edward Daniel
Recipe type: Sides, Snack
Cuisine: Vegan, Paleovegan, Paleo
Serves: 6
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
- 1 red chilli
- ½ tsp salt
- 1tsp light soya sauce
Instructions
- Preheat oven to 170 degrees Celsius.
- Soak the pumpkin seeds in filtered water and set to one side.
- Roast the butternut squash, basting it in coconut oil, for about 45 minutes until the squash is tender. Allow to cool.
- 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.
- Drain the pumpkin seeds, and place with the remaining ingredients (save the squash) into a food process. Process until well blended.
- Toss the blended mixture into the mixing bowl and baste the squash.
- 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.
