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1] Preheat the oven to 200°C. Toss the squash with the oil, cinnamon and some salt and pepper, then roast for 15 mins covered in foil, and a further 15 mins uncovered. 2 | Fry the spring onions in butter for 5 to 10 mins. Pop them in a blender with the squash and coriander and pulse until almost smooth. 3 | Transfer to a bowl and stir in the yoghurt and seeds. Season again and, if too thick, add a splash of water. Dipping point: This Iranian appetiser is also delicious with roast chicken and dukkah. Eating beta- carotene-rich veg such as squash gives you healthier- looking skin, according to research by the University of St Andrews. …
摘自《女性健康》(Women's Health)Meal Prep Manual · 约 2026年1月。仅引用开头一小段供了解文章,版权归原刊所有,全文请阅读原刊。