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Spicy Roasted Squash
Nb persons: 6
Yield:
Preparation time: 10 min
Total time: 40 min
Source: Jamie Oliver - The Naked Chef
| 1 | medium/large butternut squash, (2-3 lb) |
| 2 tsp | coriander seeds |
| 2 tsp | dried oregano |
| 1/2 tsp | fennel seeds |
| 2 small | dried red chillies |
| 1 tsp | salt |
| 1 tsp | freshly ground black pepper |
| 1 clove | garlic |
| 1 Tbs | olive oil |
Preheat the oven to 400F. Wash the squash, then cut it in half with a large sharp knife (cut off one side & roll the squash on to the cut edge to make this safer & easier). With a large spoon, remove the seeds from the squash (try roasting these with a little touch of oil & some sea salt & have them with drinks, like peanuts - they're really nice). Cut the squash lengthways into quarters & then cut the quarters in half - you should have approximately 1 inch thick, boat-shaped wedges of squash. Put them into a bowl.
Put all the dried herbs & spices into a mortar & pestle or a spice grinder along with the salt & pepper to make a fine powder. Add the garlic clove & pound or grind again. Scrape the contents into the bowl & add 1 tablespoon of olive oil. Toss the squash thoroughly in this herb & spice mixture, making sure that all the pieces are well coated.
Place the squash pieces in a line, skin side down, on a baking tray. Roast them for about 30 minutes, or until tender. The spicy flavor will cook into the squash & the squash will crisp slightly, the skin becoming carmelized & chewy. Serve wedges or cut into smaller pieces.
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