Serves 1, Calories per serving 185
Ras al Hanout is a spice blend from north Africa – it means ‘head of the shop’ and should be the most aromatic spices the seller in the souk has to offer. You can try it with paprika or curry powder if you have them instead, but I love this combination: it’s sweet, spicy, salty, crunchy and soft… a real mini-feast if you like pumpkin or squash (I do: the boyfriend loathes it). The colours alone make the dish so uplifting – but squash can be a pain to prepare. I cheat by using frozen chunks, though the edges will caramelise more with fresh.
Butternut squash fresh or frozen, 200g, 80
½ teaspoon olive oil 22
½ teaspoon ras al hanout spice mix 3
25 reduced fat feta cheese 45
5g pumpkin seeds 29
½ teaspoon pomegranate molasses 6 or 1 tablespoon fresh pomegranate seeds, 12
Fresh herbs to garnish
Heat oven to 200C.
Cut the squash into cubes approximately 3cm square.
Mix the olive oil and spice mix in a small bowl. Add the cubes and coat with the oil – it won’t be even because we’re being sparing with the oil, but that doesn’t matter.
Bake for 30 minutes, until the squash is tender. Turn once during the cooking time.
Turn onto a plate and crumble the feta on top, then the pumpkin seeds. Dot the molasses into the squash and top with a few snips of fresh herbs – mint or parsley would work well.
Taken from 5:2 Your Life: Get Happy, Get Healthy Get Slim - with a complete six-week eating plan new for 2014!