The beta booster

The beta booster

By
From
The Medicinal Chef
Serves
4
Photographer
Martin Poole

I love the intense, earthy and aromatic flavours in this dish. The squash is ultra-rich in the antioxidant beta carotene, and the fats in the feta cheese actually drastically increase the body’s absorption of the beta carotene.

Ingredients

Quantity Ingredient
1 medium butternut squash
3 garlic cloves
1 teaspoon cumin seeds
1/4 teaspoon dried chilli flakes
olive oil, for roasting
small bunch fresh sage, finely chopped
or 1 teaspoon dried sage
200g feta cheese
sea salt
black pepper

Method

  1. Preheat the oven to 200°C. Halve the butternut squash, scoop out the seeds and discard them. Dice the squash (keeping the skin on) into 1 cm cubes. Place these in a roasting tin.
  2. Keep the garlic cloves whole and unpeeled. Bash them with the palm of your hand or the back of a wooden spoon – anything that will partially crush them. Add them to the roasting tin with the squash, and sprinkle over the cumin seeds and chilli flakes. Drizzle some olive oil over, season with salt, and if you are using dried sage, add it at this point.
  3. Roast in the oven for around 20 minutes, or until the squash is soft, starting to brown, and the edges are starting to caramelise. If using fresh sage, sprinkle it over now.
  4. Place the squash in a large bowl and crumble the feta over it, then season with a little black pepper. Serve immediately.

Good for

  • Skin: Acne, Eczema, Psoriasis

    Joints & bones: Arthritis

    Heart & circulation: Heart disease

    Digestive system: Crohn’s disease
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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