Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Roast Squash with Tomato and Chilli…
Roast Squash with Tomato and Chilli Salsa

Roast Squash with Tomato and Chilli Salsa

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Deliciously savoury and sweet, this Roast Squash with Tomato and Chilli Salsa, by award-winning vegetarian food writer Anna Jones, pairs a salsa of onion, tomato, ginger and sesame seeds with sticky roast squash. A drizzle of tahini and a squeeze of lime juice add freshness to round off this brilliantly moreish dish.

Share recipe

Ingredients

  • 1 kg butternut squash (approx.1 large squash), cut into 2cm-wide wedges the length of the squash
  • 3 tbsp extra virgin olive oil
  • 2 large red onions, finely chopped
  • 1 large thumb of ginger (approx. 50g), peeled and finely grated
  • 2 red chillies, roughly chopped
  • 2 tomatoes, roughly chopped
  • 1 tsp red wine vinegar
  • 1 tsp caster sugar
  • 50g sesame seeds
  • 4 tbsp tahini, to drizzle
  • 2 limes, quartered, to squeeze over

Method

Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Put the squash wedges onto a large baking tray, drizzle over 1 tbsp of the olive oil and scatter with salt. Roast for 40 mins, turning a couple of times so they brown evenly, then turn the oven up to 220°C/200°C fan/gas 7 and cook for 10 mins more.

Step 2

Meanwhile, make the salsa. Heat 1tbsp of the olive oil in a frying pan over a medium heat, add the red onions and a good pinch of sea salt and cook for 10 mins, until soft. Add the ginger and chilli to the pan and cook for another 5 mins

Step 3

Add the remaining 1 tbsp olive oil, along with the chopped tomatoes, vinegar and sugar or maple syrup. Turn the heat down to low and cook for 20 mins until sticky and sweet, then add the sesame seeds and take off the heat.

Step 4

Once the squash is cooked, transfer to a platter and top with the salsa. Drizzle with the tahini and serve with lime wedges, for squeezing. It’ll keep in the fridge for up to 4 days, but the squash and salsa are best stored separately.

Tips or serving suggestions

270cals, 17g fat (3g saturated), 7g protein, 20g carbs, 12g sugars, 7g fibre, trace salt

Shop the ingredients

You might like