Roast Squash with Ginger

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Side Dish, Vegetable

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by:

Spicy vegetables make a punchy side dish.

Yield: Makes 8 servings

INGREDIENTS

1 butternut squash, peeled and seeded
5 tbsp olive oil, plus more for the pan
2 fresh hot red chiles, seeded and minced
2 in (5cm) piece fresh ginger, peeled and cut into julienne
1 tbsp honey
1 tsp salt
3 tbsp chopped mint
2 limes, cut into wedges

Directions

1. Preheat the oven to 350°F (180°C). Cut the squash in half where the bulbous part meets the "neck." Slice the squash into strips about ½ in (1cm) thick. Spread in an oiled roasting pan. Whisk the oil, 2 tbsp warm water, chiles, ginger, honey, and salt. Pour over the squash and mix well.

2. Bake, shaking the pan occasionally to discourage sticking, for about 40 minutes, or until tender. If the mixture seems dry, add a little more olive oil or water.

3. Transfer the squash to a large platter and sprinkle with the mint. Serve warm, with the lime wedges for squeezing.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 163kcal (8%)

Calcium 87mg (9%)

Vitamin C 36mg (60%)

Vitamin A 912mcg RAE (30%)

Potassium 624mg

Magnesium 61mg

Protein 2g

Sugar 6g

Fiber 4g