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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.

Dish Details:


INGREDIENTS:

Butternut squash4 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


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.


PREP/COOK
INFORMATION:

Serves: 4

Source: Patak's curry sauces

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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