Roasted squash with hummus, dukkah and mint

Serves 2 as a main or 4 as a side:

Ingredients:

• 1/2 medium Delica, acorn or butternut squash, cut into 90g wedges, deseeded
• Fresh mint

For the dukkah:

• 50g blanched hazelnuts
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 2 tbsp sesame seeds

For the hummus:

• 400g tin chickpeas
• 2 tbsp olive oil
• 2 tbsp tahini
• Pinch of salt

Method:

1. Heat oven to 180 degrees celsius. Mix the dukkah ingredients in a bowl then pout into a baking tray and cook for 8-10 mins until toasted. Add to a blender and pulse until the nuts are chopped not smooth.
2. Place the squash in a baking tray and drizzle a little cold-pressed extra virgin rapeseed oil over the top with some salt and pepper. Leave the skins on for extra fibre and texture. Roast in the oven for 30-35 minutes until golden and soft.
3. Meanwhile, make the hummus. Put the chickpeas and half the water from the can in a food processor along with the oil and tahini and add a good pinch of salt. Blitz until silky smooth and fluffy.
4. Dollop and spread the hummus onto a plate and top with the wedges of squash, a sprinkling of the dukkah and fresh mint. Add an extra drizzle of extra virgin olive oil, salt and pepper. Serve as a starter or alongside some greens for a balanced meal.