Spicy roasted squash

Spicy Roasted Squash

Serves 6

  • 1 butternut squash, about 1-1.5kg

  • 1 heaped tablespoon coriander seeds

  • 2 small dried red chillies, or to taste

  • sea salt

  • freshly ground black pepper

  • 4 cloves garlic, squashed

  • a few sprigs fresh rosemary

  • 6 rashers higher-welfare smoked back bacon

  • 1 tablespoon olive oil

Preheat your oven to 200°C/400°F/gas 6.



Wash the squash, then cut it in half with a large, sharp knife (cut off one side and roll the squash on to the cut edge to make it safer and easier). With a large spoon, remove the seeds from the squash. Cut the squash lengthwise into quarters and then cut the quarters in half lengthwise to give boat-shaped wedges of squash. (Quite frankly, it doesn't matter if you hack it up as long as the pieces are roughly the same shape.) Place the pieces into a roasting tray.



Put the spices into a pestle and mortar and pound them up with a pinch of salt. Scrape them into the tray over the squash, add the garlic, rosemary, bacon and olive oil.



Toss the squash, making sure that all the pieces are well coated with the flavours, and arrange the bacon over some of the wedges. Roast in the oven for about 30 minutes, or until tender. The spicy flavour will cook into the squash, which will crisp lightly, the skin becoming caramelized and chewy.

Nutritional Information

Spicy roasted squash

With smoky bacon

0 foodies cooked this
This roasted spicy butternut squash with bacon is delicious as an antipasto and great at Christmas
Serves 6
40m
Super easy
Method



Preheat your oven to 200°C/400°F/gas 6.

Wash the squash, then cut it in half with a large, sharp knife (cut off one side and roll the squash on to the cut edge to make it safer and easier). With a large spoon, remove the seeds from the squash. Cut the squash lengthwise into quarters and then cut the quarters in half lengthwise to give boat-shaped wedges of squash. (Quite frankly, it doesn't matter if you hack it up as long as the pieces are roughly the same shape.) Place the pieces into a roasting tray.

Put the spices into a pestle and mortar and pound them up with a pinch of salt. Scrape them into the tray over the squash, add the garlic, rosemary, bacon and olive oil.

Toss the squash, making sure that all the pieces are well coated with the flavours, and arrange the bacon over some of the wedges. Roast in the oven for about 30 minutes, or until tender. The spicy flavour will cook into the squash, which will crisp lightly, the skin becoming caramelized and chewy.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 181 9%
  • Carbs 20.1g 9%
  • Sugar 10.8g 12%
  • Fat 7.4g 11%
  • Saturates 1.8g 9%
  • Protein 6.4g 14%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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