Dukkah-crusted squash wedges

Recipe Name : Dukkah-crusted squash wedges
Food Mood:  “Healthy Snack Recipes”
Food Element:     50g blanched hazelnuts     1 tbsp coriander seeds     2 tbsp sesame seeds     1 tbsp ground cumin     1 large butternut squash     1 tbsp olive oil	Cooking Process:     Heat oven to 200C/180C aficionado/gas 6. Toast the hazelnuts in a frying pan on top of a medium heat until golden. Add the coriander and sesame seeds, and toast for 1 min more. Set aside and depart to cool, as well as mount taking place the auditorium cumin and bash together using a pestle and mortar.     Peel the butternut squash, cut off the seeds and slice into wedges. Toss the wedges following the oil, later amalgamation in the dukkah coating. Spread in a single tallying in the works re a baking tray and chef for 30-40 mins, turning halfway through, until sore.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Health EveryDay “Healthier roast”, Gluten-free lunch recipes, Healthier Chicken, Dinar Party, Healthier Fish,  Kids Health Food, Healthy Lunch, Pasta Recipes, Snack Recipe