Side dish

Roasted squash with maple syrup and camelina seeds

5 minutes

45 minutes

4 to 6 servings


1 large butternut squash

2 tbsp. (30 ml) virgin camelina oil Signed Caméline

1 tsp (5 ml) ground cumin

1 tsp (5 ml) salt

½ tsp. (2.5 ml) ground pepper

2 tbsp. (30 ml) maple syrup

1 tbsp (15 ml) cider vinegar

2 tbsp (30 ml) raw camelina seeds Signed Caméline

As you like, coriander leaves

  1. Place the rack in the bottom of the oven. Preheat the oven to 200°C (400°F).
  2. Peel the squash, cut it in half lengthwise and remove the seeds. Then, cut it into 1 cm (⅖ in) thick pieces. Spread the squash pieces on a baking sheet lined with parchment paper.
  3. Brush the pieces with oil and sprinkle with cumin, salt and pepper.
  4. Bake them for 35 minutes.
  5. Remove the squash from the oven. Using a pastry brush, brush the squash with maple syrup and vinegar. Sprinkle with camelina seeds and return the baking sheet to the oven for 10 minutes or until the squash pieces are golden brown.
  6. Garnish the squash pieces with fresh coriander leaves and serve as a side dish.