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Roasted squash and courgette bites

During the winter festivities it’s good to have a few yummy nibble recipes. These roasted squash and courgette bites can be made ahead, so it’s a perfect dish for parties. The base recipe is vegan but feel free to use cheese, pesto, chorizo, bacon, pine nuts  etc as filling between the veggies. I used mysspiced grilled chilli jamwhich gave the bites a real kick! You can serve is as a side dish too, for example, in a Christmas menu.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 mini squash
  • 1 courgette
  • Olive oil
  • 1 Garlic clove minced
  • Chili jam

Method
 

  1. Preheat the oven to 200°C.
  2. Cut the top of the mini squash then slice them into small wedges. Brush or spray them with oil, then put them on a baking tray. Bake for about 20 minutes or until the flesh is cooked through.
  3. Take the tray out and let the squash cool. You can refrigerate them or carry on with the recipe immediately.
  4. Using a vegetable peeler, cut the courgette into long strips. Brush them with oil, then fry them in a griddle pan until golden, then turn them over. Season with salt and pepper and brush the garlic on top of them - make sure the garlic doesn’t burn. When the courgette slices are golden on both sides, remove them to a plate.
  5. Drop some chilli jam onto each squash wedge then wrap them with a courgette strip. Season with pepper and salt if needed.
  6. Serve at room temperature. (The skin of the squash can be eaten!)