Spicy Roasted Squash Pg 148 Jamie Oliver The naked chef

9/10 Spicy Roasted Squash Note:- As soup roast, then add to 1.5L chicken stock. Serve Yoghurt / cream fresh + teasted nuts / seeds.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the squash lengthways into quarters and then cut the quarters in half you should have approximately 2.5cm/1 inch thick, boat-shaped wedges of squash. Put them into a bowl.

Step 2

Put all the dried herbs and spices into a pestle and mortar and pound them up with the salt and pepper to make a fine powder. Once you've done this, add the garlic clove and pound it into the spices. Scrape out the contents into the bowl and add 1 tablespoon of olive oil. Toss the squash thoroughly in this herb and spice mixture, making sure that all the pieces are well coated.

Step 3

Place the squash pieces in a line, skin side down, on a baking tray. Roast them in the oven at 200°C/400°F/gas 6 for about 30 minutes, or until tender. The spicy flavour will cook into the squash, and the squash will crisp slightly, the skin becoming caramelized and chewy.

Step 4

I use this particular vegetable for so many different things: as a base for a