1,019 B
1,019 B
Spicy roasted squash
Ingredients
- 1 medium butternut squash
- 1 medium onion squash
- 2 teaspoons coriander seeds
- 2 teaspoons dried oregano
- 0.5 teaspoons fennel seeds
- 2 small dried red chillies
- 1 teaspoons salt
- 1 teaspoons black pepper, fresh ground
- 1 cloves garlic
- 1 tablespoons olive oil
Directions
Wash the squash, then cut it in half and remove the seeds with a large spoon. Cut the squash lengthways into quarters then cut in half again to end up with wedges about 1" thick.
Pound together all the dried herbs and spices in a pestle and mortar, then add the salt and pepper and pound to a fine powder. Add the garlic clove and pound it into the spices. Scrape out into a bowl and add the olive oil. Toss the squash in the herb and spice mixture, making sure a;; the pieces are well coated.
Place the squash skin-side down in a baking tray and roast at 200C/Gas 6 for about 30 minutes, or until tender.
Meta
author: Jamie Oliver, "The Naked Chef"
tags: Vegetables