Bahārāt is one of my favourite spice mixes and it works so well in this recipe for Bahārāt Spiced Butternut. The sweetness of the roasted vegetable is a great counter balance to all that spiced flavour of the Bahārāt.

Bahārāt is the Arabic word for spices and is a spice blend used in Arab, Iranian and Turkish cuisine. It’s a fragrant combination of black pepper, paprika, cumin, mint, coriander, mixed spice, cinnamon, chili flakes and coriander making it a perfect blend to use for butternut.

Of course it will work well with any squash, potato, sweet potato, carrots or cauliflower, in fact I sprinkle the blend over any vegetable that needs a bit of oomph.

For this recipe I sliced a large butternut into thick slices and drizzled it liberally with Baleia Extra Virgin Olive Oil and added a tablespoon or so of the Bahārāt spice mix. Give it all a quick mix to make sure the veggies are coated, sprinkle with salt and pop it in a hot oven (200 degrees C) to roast. Once cooked I drizzled the butternut with some yoghurt, pomegranate and pumpkin seeds for extra colour and texture and topped it with coriander leaves for freshness. It could not be easier. (The roasted pieces for butternut would also make a flavourful soup.)

Bahārāt is available at a number of retailers or you can follow the recipe below for a homemade version of the spice mix. Enjoy!

I hope you enjoy this recipe for Bahārāt Spiced Butternut. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

Baharat Spiced Butternut

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Ingredients

Spice Mix
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 & 1/2 tablespoons dried mint
1 tablespoon ground coriander
1 tablespoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon dried chilli flakes
1/2 teaspoon ground cardamom

Instructions

Mix all the ingredients and store in a seal-able bottle
Makes about half a cup
For this recipe I sliced a large butternut into thick slices and drizzled it liberally with Baleia Extra Virgin Olive Oil and then a tablespoon or so of the Baharat spice mix. Give it all a quick mix to make sure the veggies are coated, sprinkle with salt and pop it in a hot oven (200 degrees C) to roast. Once cooked I drizzled the butternut with some full fat yoghurt, pomegranate and pumpkin seeds for extra colour and texture and some coriander leaves for freshness.

Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

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A few more of my favourite vegetable recipes

Kale Chips