Vegetarian mains
Roasted spiced butternut squash
This spiced squash is very easy to throw together and is good warm and at room temperature. It can be a starter, perhaps paired with bacon; tossed in a salad for a light lunch; served with other roast vegetables as a vegetarian meal, or with roast meats or stews.
Ingredients
- 1 butternut squash
- olive oil
- any or all of the following:
- red chilli flakes
- crushed or ground coriander seeds
- ground fennel
- ground cumin
- nutmeg and cinnamon, used sparingly
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6
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Step 2
Cut the squash in half lengthways, remove the seeds, then peel and slice into portion sized wedges (it's nice to do this lengthways).
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Step 3
Smear all cut sides with olive oil, then add sea salt and black pepper and a scattering of the spices suggested, in any combination you like.
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Step 4
Bake in the oven for about 30 minutes, until the squash is tender and slightly caramelised.