Inspired by: Roast squash
- Vata seasonOct – Dec in the north
Herb-Roasted Butternut with Pumpkin Seeds
- Serves
- 4
- Portion
- ≈150 g
- Time
- 40 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Butternut squash | 1 medium, wedges | 800 g | 4000 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | ½ tsp sage–thyme | 1 g | 5 g | |
| Cinnamon | pinch | 0.3 g | 1.5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Pumpkin seeds | 3 tbsp | 30 g | 150 g | |
| Maple syrup | 2 tsp | 10 g | 50 g |
Method
How to cook it
Step 1: Toss squash with ghee, herbs, cinnamon and salt.
Step 2: Roast at 200 °C (400 °F) 30 minutes until soft.
Step 3: Toast pumpkin seeds; scatter over; drizzle maple.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromBrown sugar→Toa little maple
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