Parsnip and Butternut Squash with Flatbreads Recipe

Name: Parsnip and Butternut Squash with Flatbreads Recipe
Ingredients: 10 1/2 oz. butternut squash, peeled and cut into rough 3/4-inch cubes; 18 oz. parsnips, cut into rough 3/4-inch cubes; 3 Tbsp. extra-virgin olive oil, plus extra for drizzling; 1 tsp. fennel seeds, ground; 1 tsp. cumin seeds, ground; 1 tsp. freshly ground black pepper; 3 1/2 oz. sprouted lentils (store-bought or sprouted at home); 3 1/2 oz. arugula; 2 oz. full-fat Greek yogurt, to serve (optional); 5 1/2 oz. spelt flour, plus extra for dusting; 1/3 cup tepid water; 1 Tbsp. olive oil; Generous pinch of salt and pepper; 1/4 tsp. ground coriander

www.epicurious.com

Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup—exactly what you need after a long day.

Keywords

salad
parsnip
butternut squash
snack
starter
main
dinner
nut free
vegetarian
roast
thanksgiving
cookbooks
harper collins

View full recipe on www.epicurious.com

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