Moroccan butternut squash

Chilli lemon and mint roasted butternut squash

If you love spice you'll love this tasty side dish

By , 21 February 2017

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Chilli lemon and mint roasted butternut squash
  • 50 Mins

  • Serves: 4

Nutritional Info
Each 284g serving contains
  • Energy

    713KJ

    170KCAL

    9%
  • Fat

    6.2g

    low

    9%
  • Saturates

    0.3g

    low

    2%
  • Sugars

    11.6g

    low

    13%
  • Salt

    0.03g

    low

    1%
of your reference intake.
Typical energy values per 100g: 251kJ/60kcal.
Ingredients
  • 1 medium butternut squash
  • 2 tbsp rapeseed
  • 1 tbsp fennel seeds, lightly crushed
  • 1 tsp chilli flakes
  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • 1 lemon zest
  • 1tbsp fresh mint, chopped
Method
  • Preheat the oven to 200 /180C fan. Cut the butternut squash into large wedges, removing the seeds but keeping the skin on.

  • Place the butternut squash in a large non-stick roasting tin with the crushed garlic, cumin seeds, chilli flakes and oregano. Pour over the olive oil and toss together until evenly coated. Roast in the preheated oven for 35-40 minutes until the squash is tender and the edges caramelised.

  • Serve immediately or at room temperature sprinkled with the lemon zest and chopped mint.