A gorgeous, healthy dish for you to easily create at home

Roasted island butternut squash with beetroot hummus, island herb salad & pomegranate molasses

Roasted Island Butternut Squash with beetroot hummus

Honey & sesame roasted butternut squash

  • 1 medium size butternut squash, peeled and cut into two halves lengthwise
  • 1 tbs black & white sesame seeds ( toasted )
  • 1 tbs cumin seeds (toasted )
  • 3 tbs organic honey
  • 2tbs Extra virgin olive oil
  • Salt to taste


  • Add the sesame seeds, cumin seeds, organic honey, olive oil into mixing bowl & mix to combine. Add salt.
  • Coat the butternut squash with the seed, honey and oil mix.
  • Place the butternut halves on baking tray.
  • Bake at 180c for about 20 minutes until cooked.

Beetroot hummus

  • 1 cup of chickpeas ( cooked till soft )
  • Juice of one large lemon
  • 4 tbs Tahini paste
  • 2 cloves garlic chopped
  • 1 medium size beetroot ( cooked roasted till soft & fine pureed )
  • 2 tbs Extra virgin olive oil
  • Salt to taste


  • Place the beetroot puree, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that’s ok. If it’s dry or you want to thin it out and make it more creamy, add a few ice cubes, until you like the consistency.
  • Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
  • Refrigerate or use immediately. I like to serve it at room temperature.
  • Beetroot hummus will keep in the fridge, covered well, for 4-5 days.

Herb salad ingredients

  • Hand full picked flat leaf parsley
  • Hand full picked mint leaves
  • Hand full picked fresh coriander leaves
  • Toasted pumpkin seeds
  • Toasted almond flacks
  • Olive oil
  • Salt to taste
  • A Drizzle Pomegranate molasses

Vinaka to Chef Thushan for this scrumtious recipe.