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Butternut Squash with Cardamom & Orange |
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| Serves 2 |
Prep 15 mins |
Cooking 45 mins |
Easy |
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My rating |
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Ingredients |
1 butternut squash, about 650 - 750g
1 large red onion
2 tbsp olive oil
chopped parsley to garnish
For the glaze:
8 cardamom pods
15 - 20g muscovado sugar
3 tbsp fresh orange juice
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Peel the squash, remove the
seeds and cut each half into 5 or 6 pieces. Boil the
squash in salted water for 3 minutes then drain.
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Cut the onion into 6 segments
and put in roasting tin with the squash and olive oil,
coating well. Roast at 220C/ Fan 200C/ Gas 7 for around 30
minutes until tender and colouring on the edges.
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To make the glaze, crush the
cardamom pods in a pestle and mortar. Extract the seeds,
chuck the pods, then crush the seeds until they resemble
coarse ground black pepper. Mix the seeds with the orange
juice, sugar and adjust for taste with salt and pepper.
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Toss the roasted veg gently in
the glaze and roast for 15 minutes more, tossing a couple
of times, until lightly charred. Serve hot, scattered with
parsley.
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