Spicy roasted squash

Spicy roasted squash

With smoky bacon

Spicy roasted squash

40 mins

Super easy

serves 6

About the recipe

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.


nutrition per serving

116

Calories


5.1g

Fat


1.3g

Saturates


7.6g

Sugars


0.96g

Salt


4.7g

Protein


14.6g

Carbs


2.9g

Fibre


of an adult’s reference intake


Ingredients

1 butternut squash (1.2kg)

1 heaped tablespoon coriander seeds

1-2 small dried red chillies (to taste)

4 cloves of garlic

3 sprigs of fresh rosemary

6 rashers of higher-welfare smoked back bacon

olive oil

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. 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.
  3. Pound the coriander seed and chilli(es) in a pestle and mortar with a pinch of sea salt, then sprinkle over the squash.
  4. 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.
  5. 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.

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