Thursday, 31 October 2013

Recipe: Roast Spicy Squash or Pumpkin

This vegetable dish also makes a very good accompaniment to your Christmas dinner, but we love it any time.

Ingredients - serves 8

2 large butternut squash, halved and de-seeded or pumpkin will work as well
1 or 2 small dried red chillies
1 tbsp coriander seeds
a small cinnamon stick
sea salt and freshly ground black pepper
1/4 of a fresh nutmeg
extra virgin olive oil

Method -

Preheat the oven to 200C7400C/Gas Mark 6.

Cut the butternut squash or pumpkin into slices or chunks.

In a pestle bash up the chillies, coriander seeds and cinnamon stick with a good pinch of salt and pepper, then finely grate over the nutmeg.

Place the squash or pumpkin in a roasting tray, drizzle over some olive oil, then sprinkle over the spices and toss together.

Bake in the preheated oven for 40 mins until the potatoes have started to brown and crisp and the pumpkin or squash is soft and the outside has started to caramelize.

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