Roasted Sticky Butternut Squash and Broccoli
Butternut squash is an excellent source of Vitamins A and C, and has plenty of potassium and magnesium, as well as fibre.
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INGREDIENTS:
4 tbsp olive oil
2 cloves garlic, chopped
1/2 tsp black pepper, coarsely crushed
1/2 tsp roasted cumin powder
2 tbsp Patak's Brinjal Pickle
1 tbsp lemon thyme, chopped
Juice of 1 lime
750g (1lb 11oz) butternut squash, washed, deseeded and cut into bite size pieces
1 red onion, cut into large chunks
1 red pepper, cored and cut into large chunks
6 cloves garlic, unpeeled
225g (8oz) broccoli florets
1 tbsp fresh coriander, chopped
Pinch of sea salt
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PREPARATION:
Preheat the oven to 200C/400F/Gas Mark 6. In a roasting tray mix together the olive oil, garlic, black pepper, cumin powder, Patak's Brinjal Pickle, lemon thyme and the juice of half a lime. Place the butternut squash, red pepper, red onions and garlic in the roasting dish and coat well with the marinade. Sprinkle over some sea salt and roast for 25 - 30 minutes.
Blanch the broccoli for one minute in a pan of boiling water, then drain.
Remove the roasting tray from the oven and add the broccoli, giving it a good stir before returning it to the oven to cook for a further 5 - 10 minutes until all the vegetables are tender and lightly charred.
Squeeze over the remaining lime juice and garnish with some fresh coriander.
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PREP/COOK INFORMATION:
Serves: 4
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Source: Patak's curry sauces
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