Roast Squash with Ginger
Spicy vegetables make a punchy side dish.
Preparation Time20 min
Preparation Time - Text20 mins
Cooking Time40 min
Cooking Time - Text40
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish, vegetable
Dietary Considerationlactose-free, vegetarian
Taste and Textureherby, hot & spicy, sharp, sweet, tangy
Type of Dishvegetable
- 1 butternut squash, peeled and seeded
- 5 tbsp olive oil, plus more for the pan
- 2 fresh hot red chiles, seeded and minced
- 2 in (5cm) piece fresh ginger, peeled and cut into julienne
- 1 tbsp honey
- 1 tsp salt
- 3 tbsp chopped mint
- 2 limes, cut into wedges
Preheat the oven to 350°F (180°C). Cut the squash in half where the bulbous part meets the "neck." Slice the squash into strips about ½ in (1cm) thick. Spread in an oiled roasting pan. Whisk the oil, 2 tbsp warm water, chiles, ginger, honey, and salt. Pour over the squash and mix well.
Bake, shaking the pan occasionally to discourage sticking, for about 40 minutes, or until tender. If the mixture seems dry, add a little more olive oil or water.
Transfer the squash to a large platter and sprinkle with the mint. Serve warm, with the lime wedges for squeezing.
2008 Dorling Kindersley