Spiced power pot

Spiced power pot

By
From
Superfoods
Makes
1 person
Cooking time
50 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
300g acorn squash, deseeded and cut into large chunks, (with skin still on)
a generous pinch cinnamon
a scant pinch nutmeg
1/2 tablespoon unsalted butter
1 tablespoon rolled oats or spelt flakes
1/2 tablespoon sunflower seeds
1/2 tablespoon pumpkin seeds
pinch fine sea salt
1/2 tablespoon runny honey
150g greek-style yoghurt

Method

  1. Preheat the oven to 180°C. Roast the squash for 30–40 minutes until tender. Cool slightly, then scrape the flesh into a food processor, add the cinnamon and nutmeg and purée. Set aside to cool. Heat the butter in a small frying pan and add the oats or spelt, seeds and salt. Stir-fry over a medium-high heat until lightly toasted – don’t burn the seeds. Add the honey and stir-fry for 1 minute until sticky. Cool on a plate, then break into pieces. To serve, layer the yoghurt, squash purée and seeds in a small glass jar or bowl.

Contains

  • Vitamin A, B-group, C & E, fibre, carotenoids, copper, manganese, selenium

Potential benefits

  • protects against cancer, heart disease

    lowers cholesterol

    regulates blood sugar

    anti-inflammatory
Tags:
healthy
diet
clean eating
good for you
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