40 mins
Super easy
serves 6
About the recipe
Roasted with smoky bacon and garlic, this spicy squash dish is brilliantly simple, but packs a punch on the flavour front – a perfect side to any roast, or super-tasty as part of an antipasto spread, or torn over a salad.
Ingredients
1 butternut squash (1.2kg)
1 heaped tablespoon coriander seeds
1-2 small dried red chillies (to taste)
4 cloves of garlic
3 sprigs of fresh rosemary
6 rashers of higher-welfare smoked back bacon
olive oil
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub, halve and deseed the squash, then cut into chunky boat-shaped wedges (quite frankly, it doesn’t matter if you hack it up as long as the pieces are roughly the same shape), then place in a roasting tray.
- Pound the coriander seed and chilli(es) in a pestle and mortar with a pinch of sea salt, then sprinkle over the squash.
- Lightly squash the unpeeled garlic cloves and strip the leaves from the rosemary sprigs, then add to the tray with the bacon and 1 tablespoon of oil and toss together.
- Arrange the bacon over some of the wedges of squash, then roast for 30 minutes, or until tender and starting to caramelise at the edges.
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