Spicy vegetables make a punchy side dish.
- 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
1. 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.
2. 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.
3. Transfer the squash to a large platter and sprinkle with the mint. Serve warm, with the lime wedges for squeezing.