Roasted Sticky Butternut Squash and Broccoli
recipe
Roasted Sticky Butternut Squash and Broccoli
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Butternut squash is an excellent source of Vitamins A and C, and has plenty of potassium and magnesium, as well as fibre.
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
Serves:
4
Directions
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- Preheat the oven to //Gas Mark 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 - minutes.
- Blanch the broccoli for one minute in a pan of boiling water, then drain.
Source: Patak's curry sauces
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