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Roast Squash with Ginger

Roast Squash with Ginger

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Roast Squash with Ginger

Spicy vegetables make a punchy side dish.

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Instructions

  1. 1

    Preheat the oven to 180°C (350°F/Gas 4). Slice the squash into long thick strips and place in a roasting tin. Mix together 2 tbsp warm water, the olive oil, salt, chillies, ginger, honey, and pepper to taste. Drizzle the sauce over the squash, mixing to coat well.


  2. 2

    Bake the squash for 40 minutes, or until tender, shaking occasionally during cooking to avoid sticking. If the squash dries out, add a little more olive oil.


  3. 3

    Transfer the warm squash to a large serving dish, and scatter with torn mint. Serve with lime wedges to squeeze over.


Ingredients

  • 1 butternut squash, peeled
  • 5 tbsp olive oil
  • 1 tsp salt
  • 2 red chillies, deseeded and finely chopped
  • 60g root ginger, fresh, peeled and grated or finely sliced
  • 1 tbsp clear honey
  • 1 pinch black pepper, freshly ground
  • 1 handful mint leaves, torn
  • 2 limes, cut into wedges

Serves 4

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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