This East African vegetarian favourite is a sweet and zingy treat.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • Mediterranean
    • Gluten Free
    • Vegetarian
    • Vegan

    Roasted Squash, Kale and Broccoli with Seeds

    Recipe Information

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    ½ Butternut Squash

    200g Curly Kale

    200g Tenderstem Broccoli

    ½ Lemon

    100ml Soy Sauce

    100ml White Wine Vinegar

    1 X tsp Cumin

    1 X tsp Paprika

    2 X 70g packs Sunshine Seeds

    50ml Olive Oil

    30ml Maple Syrup


    Preheat the oven to 200°C/400°F/gas 6

    Peel the squash, remove the seeds and cut into slices lengthways

    Drizzle the squash with half the oil and roast for 20 mins 

    Blanch the broccoli in boiling water, drain and add to the squash slices 

    Mix the seeds with the maple syrup, put them on a baking dish and roast until browned 

    Fry the kale in the remaining oil in a wok until crisp 

    Put the soy sauce, vinegar, paprika and cumin in a small saucepan and bring to the boil

    Drain the squash and broccoli 

    In a large bowl, add all the vegetables, pour over the soy mixture, toss, sprinkle over the seeds and serve


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