“Roasted with smoky bacon and garlic, this spicy squash dish is brilliantly simple, but packs a punch on the flavour front – a perfect side to any roast, or super-tasty as part of an antipasto spread, or torn over a salad. ”
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Preheat the oven to 200°C/400°F/gas 6.
Scrub, halve and deseed the squash, then cut into chunky boat-shaped wedges (quite frankly, it doesn’t matter if you hack it up as long as the pieces are roughly the same shape), then place in a roasting tray.
Pound the coriander seed and chilli(es) in a pestle and mortar with a pinch of sea salt, then sprinkle over the squash.
Lightly squash the unpeeled garlic cloves and strip the leaves from the rosemary sprigs, then add to the tray with the bacon and 1 tablespoon of oil and toss together.
Arrange the bacon over some of the wedges of squash, then roast for 30 minutes, or until tender and starting to caramelise at the edges.