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Spicy Roasted Butternut
Vegetables
Ingredients
- 1-2 rnedium butternuts (1-1½ kg)
- 2 teaspoons coriander seeds
- 2 teaspoons dried oregano
- ½ teaspoon fennel seeds
- 2 small dried red chilies (or to taste)
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 1 clove of garlic
- 1 tablespoon olive oil
Method
- Wash the butternuts, then cut it in half with a large sharp knife. With a large spoon, remove the seeds from the squash (try roasting these with a little touch of oil and some sea salt and have them with drinks, like peanuts - they're really nice).
- Cut the squash lengthways into quarters and then cut the
quarters in half - you should have approximately 2.5cm thick, boat-shaped wedges of butternut. Put them into a bowl. - Put all the dried herbs and spices into a pestle and mortar and pound them up with the salt and pepper to make a fine powder. Once you've done this, add the garlic clove and pound it into the spices. Scrape out the contents into the bowl and add 1 tablespoon of olive oil.
- Toss the squash thoroughly in this herb and 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 in the oven at 200°C for about 30 minutes, or until tender.
The spicy flavour will cook into the squash, and the squash will crisp
slightly, the skin becoming caramelized and chewy.
Rezept aus:
The Naked Chef.