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Roast Squash with Ginger

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Categories: Comfort Foods, Halloween, Spicy, Thanksgiving, Vegetarian
Type: Side Dishes

Spicy vegetables make a punchy side dish

Prep Time: prep 20 mins

Cooking Time: cook 40 mins

Serves: makes 8 servings

Ingredients:

  • 1 butternut squash, peeled and seeded
  • 5 tbsp olive oil, plus more for the pan
  • 2 fresh hot red chiles, seeded and minced
  • 2in ( 5cm) piece fresh ginger, peeled and cut into julienne
  • 1 tbsp honey
  • 1 tsp salt
  • 3 tbsp chopped mint
  • 2 limes, cut into wedges
Roast Squash with Ginger photo

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Directions:

  1. Preheat the oven to 350F (180C). Cut the squash in half where the bulbous part meets the "neck." Slice the squash into strips about 1/2in (1cm) thick. Spread in an oiled roasting pan. Whisk the oil, 2 tbsp warm water, chiles, ginger, honey, and salt. Pour over the squash and mix well.
  2. Bake, shaking the pan occasionally to discourage sticking, for about 40 minutes, or until tender. If the mixture seems dry, add a little more olive oil or water.
  3. Transfer the squash to a large platter and sprinkle with the mint. Serve warm, with the lime wedges for squeezing.
Tips:
  • prep 20 mins; cook 40 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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