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    Roast Squash with Baby Onion, Ginger and Chilli

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    Roast Squash with Baby Onion, Ginger and Chilli

    Serves: 4


    • 1kg squash
    • 250g pickling onions, skinned (or ordinary onions, quartered)
    • 3-4 tablespoons olive oil
    • 1 red chilli, deseeded and finely chopped (or 1 teaspoon chilli flakes)
    • 1 teaspoon root ginger, roughly chopped
    • 1 teaspoon cumin seeds
    • Salt and pepper
    • 1 teaspoon sugar
    • Balsamic vinegar for sprinkling (optional)


    1. Preheat the oven to 200°C/gas 6. Quarter and deseed both varieties of squash - don't bother to peel them if the skins are tender (to test this, shove in your nail). Chunk into bite-sized pieces and spread in a single layer in a roasting tin along with the onions. Toss with the oil, chilli, ginger, cumin, salt, pepper and a little sugar just to help the browning.
    2. Bake for 45-50 minutes, turning occasionally, until the vegetables are perfectly soft and deliciously caramelised. Serve and have the balsamic vinegar to hand at the table, to be sprinkled on if desired - it's nice to find something good to do with those ferociously expensive little flacons.

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    Serving tips

    As a main course, this roast squash is good with white rice and brown lentils. For a starter, it can be served with hot pitta bread and a bowl of thick yogurt mixed with a generous amount of chopped mint.


    Average user rating

    5 stars