Roast Squash with Ginger

Spicy vegetables make a punchy side dish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Ingredients

1 butternut squash, peeled and seeded		1 tbsp honey
5 tbsp olive oil, plus more for the pan		1 tsp salt
2 fresh hot red chiles, seeded and minced		3 tbsp chopped mint
2 inch (5 cm) piece fresh ginger, peeled and cut into julienne

directions

Prep: 20 min Total: 60 min

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1
Preheat the oven to 350°F (180°C). Cut the squash in half where the bulbous part meets the “neck.” Slice the squash into strips about 1/2 in (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.

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Roast Squash with Ginger

Ingredients

directions