PEPPADEW® Roasted Butternut Squash

High in nutrients and vitamins and infused with a zesty Salsa Verde. Suitable for Vegan diets.

  • Preparation Time5 mins
  • Cooking Time35 mins
  • Serves4
1 whole butternut squash, skin on, halved lengthways and cut into 2 cm wedges
2 red onions, cut into wedges
2 tsp ground coriander
3 tbsp Olive oil
150 g PEPPADEW® Sweet
Piquanté Peppers Mild/Hot Whole, halved

FOR THE SALSA VERDE

15 g fresh coriander
25 g flat leaf parsley
5 g mint
10 g basil
2 garlic cloves
1 tbsp mustard
1 tsp red wine vinegar
1 tbsp cornichons
1 tbsp capers
100 ml olive oil
Salt and pepper

TO SERVE

Handful pumpkin seeds
120 g feta, crumbled
Drizzle of olive oil

 

  1. Preheat oven to 200°C.        
  2. Spread the squash and red onion across two roasting trays – they need space to roast, if the pan is too crowded, they will steam. Season well with salt, ground coriander, and freshly ground black pepper then drizzle with the oil and toss to coat. Place in the oven and cook for 35 minutes, turning halfway, then add the Sweet Piquanté Peppers and cook for another ten minutes, then remove from oven and allow to cool slightly.                               
  3. While the squash is roasting, make the Salsa Verde by adding all ingredients to a blender or food processor and blitzing until you have a smooth thick sauce. You may need to add a splash of water to loosen it.                               
  4. Serve the squash and Sweet Piquanté Peppers on a plate, with dollops of the Salsa Verde, crumbled feta and pumpkin seeds. Drizzle over a little more olive oil

SERVING SUGGESTIONS:

Rosemary chicken thighs or beef stroganoff with this healthy vegetable side.

 

 Recipes courtesy of PEPPADEW®