You can use other winter squash varieties instead of butternut squash in this gorgeous roast dish, which can be a vegetarian main course or a side dish. And it costs less than a fiver to make.
Ingredients
- 1 small butternut squash
- 2 parsnips
- 2 carrots
- 2 small sweet potatoes
- 1 aubergine
- 2 tbsp olive oil
- 2 star anise
- 2 garlic cloves, sliced
- 4cm piece fresh ginger, sliced
- 2 red onions, finely sliced
- 100g dark muscovado sugar
- 6 tbsp reduced-salt soy sauce
- Juice of ½ lime, plus extra lime halves, to serve
- Steamed brown rice, to serve
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Cut all of the vegetables into 3cm chunks (there’s no need to peel them), discarding the squash seeds. Spread out in a roasting tin and toss with 1 tablespoon olive oil and the star anise. Season with black pepper and roast for 25-30 minutes, until caramelised at the edges.
- 2. Meanwhile, take a large, deep-sided frying pan or saucepan, add the remaining olive oil, garlic, ginger and red onions and soften over a low heat for 10 minutes. Increase the heat and add the sugar, stirring for 1-2 minutes, then pour in the soy sauce. Bubble for 1 minute to reduce slightly, then stir in the lime juice. Tip the cooked vegetables into the pan and carefully turn to coat in the sauce.
- 3. Serve with steamed brown rice and lime halves to squeeze over.
Nutritional info
Per serving: 510kcals, 8.1g fat (1.4g saturated), 9.1g protein, 112g carbs, 52.9g sugar, 2.6g salt