Name: Sweet and spicy roasted squash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 small butternut squash (about 600g); 2 Tbsp olive oil; 1 red chilli; 2 Tbsp sesame seeds; 3 Tbsp honey; 1 Tbsp balsamic vinegar; 50g feta cheese, crumbled; salt and pepper

Sweet and spicy roasted squash

1 Nov 2017

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

During the cold months I love roasting squash as it can be served as a side dish, a main meal or as part of a salad. This sweet and spicy roasted squash is one my favourite recipes – it’s easy to make and is perfect on its own for a vegetarian lunch or it can go well with a roast joint too. I mix the leftover with quinoa or rice and can it as a wonderful salad for lunch or picnic; alternatively I mash it for a lovely & healthy dip.

Ingredients

1 small butternut squash (about 600g)
2 Tbsp olive oil
1 red chilli
2 Tbsp sesame seeds
3 Tbsp honey
1 Tbsp balsamic vinegar
50g feta cheese, crumbled
salt and pepper

Instructions

Preheat the oven to 180°C.
Peel the squash, discard the seeds, then cut the flesh into bite sized cubes.
Put the squash in a non-stick baking tray, drizzle with the oil and bake for 15 minutes.
Meanwhile deseed the chilli and chop it into tiny pieces.
Remove the tray from the oven, drizzle with the vinegar and honey, then scatter the sesame seeds and chilli bits over. Season with salt and pepper, toss well and roast for 10 minutes .
When the squash is golden, soft and sticky, transfer it to a serving plate and crumble the feta all over.
Garnish with some chopped coriander leaves before serving.
Serve hot or cold.