Roasted Sticky Butternut Squash & Broccoli

This sticky squash is sweet, spicy and scrumptious! This great side dish uses our sumptuous Brinjal pickle, and the sweet flavours combined with a bit of a chilli kick makes this a superb way to serve up Butternut squash. Great with a roast, on the side with meat, or of course your favourite curry.

Serves: 4-8 people
Preparation time: 10 mins
Cooking Time: 40 mins
Difficulty: Moderate

Spiciness

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This recipe features

Ingredients

4 tbsp olive oil
2 cloves garlic, chopped
½ tsp black pepper, coarsely crushed
½ 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

Methods

1. Preheat the oven to 200°C/400°F/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.

2. Blanch the broccoli for one minute in a pan of boiling water, then drain.

3. 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 five - ten minutes until all the vegetables are tender and lightly charred. Squeeze over the remaining lime juice and garnish with some fresh coriander.