Go Back

Sweet and spicy roasted squash

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 and healthy dip.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: EUROPE
Calories: 1234
Ingredients Method

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
  • 50 g feta cheese crumbled
  • salt and pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Peel the squash, discard the seeds, then cut the flesh into bite sized cubes.
  3. Put the squash in a non-stick baking tray, drizzle with the oil and bake for 15 minutes.
  4. Meanwhile deseed the chilli and chop it into tiny pieces.
  5. 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 .
  6. When the squash is golden, soft and sticky, transfer it to a serving plate and crumble the feta all over.
  7. Garnish with some chopped coriander leaves before serving.
  8. Serve hot or cold.