Parsnip and butternut squash recipe with flatbreads

Ingredients for Parsnip and butternut squash with flatbreads

• 300 g butternut squash, peeled, cut into rough 2 cm cubes

• 510 g parsnips, cut into rough 2 cm cubes

• 45 ml extra-virgin olive oil, plus extra for drizzling

• 5 ml fennel seeds, ground

• 5 ml cumin seeds, ground

• 5 ml freshly ground black pepper

• 100 g sprouted lentils (store-bought or sprouted at home)

• 100 g rocket

• 60 g full-fat Greek yogurt, to serve (optional)

• 155 g spelt flour, plus extra for dusting

• 80 ml tepid water

• 15 ml olive oil

• generous pinch of salt and pepper

• 1 ml ground coriander

How to make Parsnip and butternut squash with flatbreads

1. Preheat the oven to 200°C (fan) / 220°C (conventional).

2. Place the cubed butternut squash and parsnips in a baking tray. Drizzle with oil and scatter the spices over the top, tossing to ensure the vegetables are thoroughly coated in the spiced oil. Bake for 35 minutes, tossing once halfway through, and add the sprouted lentils after 15 minutes, until the vegetables are golden.

3. Meanwhile, prepare the flatbreads. In a bowl, mix the flour with the water, oil, and spices. Knead the mixture until the dough comes together and is smooth and not sticky, adding more water if necessary. Divide the dough into 4 small balls.

4. Lightly dust the work surface with flour. Roll out each ball of dough using a floured rolling pin until you have flatbreads approximately 20 cm (8 inches) in diameter.

5. Heat a large, dry frying pan over high heat. Cook each flatbread for 1–2 minutes on each side until lightly browned.

6. Once the vegetables are cooked, remove the tray from the oven and fold in the arugula, allowing the leaves to gently wilt.

7. Assemble your flatbreads, drizzling with a little olive oil or yogurt on top if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.