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Home » Recipes » Main meals

Moroccan-spiced roast potatoes and butternut squash

September 5, 2022 by Mandy Mazliah Leave a Comment

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roast potatoes and squash with mint salsa in blue platter
roast potatoes and squash with mint salsa in blue platter
roast potatoes and squash with mint salsa in blue platter

Crispy roast potatoes and butternut squash go so well with Moroccan inspired spices and mint salsa in this tasty dish made with frozen ingredients. Suitable for vegetarians and vegans and a delicious side to have with your Sunday roast.

roast potatoes and squash with mint salsa in blue platter

#AD This recipe is sponsored by BFFF. It is slightly adapted from Fresh From The Freezer.

This recipe combines frozen roast potatoes and butternut squash with Moroccan inspired spices and a delicious fresh mint salsa.

Using the pre-prepared frozen ingredients makes it really quick and easy to prepare.

We love this as part of a roast dinner. Adding the butternut squash to the roast potatoes is a great way to encourage the kids to eat more veg.

And the mint salsa is the perfect touch - a roast just isn’t complete without mint sauce in my opinion.

roast potatoes and squash with mint salsa in blue platter

Why choose frozen food?

Eating more frozen food is a great way to reduce food waste, help the plant AND save money. Fresh From the Freezer have a great selection of recipes available to help inspire you to think frozen.

Every year in the UK 4.5 million tonnes of edible food is thrown away. Advantages of eating more frozen food include:

  • less waste 
  • easier to control portions
  • food lasts longer
  • saving money - on average shoppers in a Birds Eye and Iceland study saved £29.20 a week by buying frozen.
roast potatoes and squash with mint salsa in blue platter

Why use frozen roast potatoes?

With potatoes in the top ten most-wasted foods buying frozen is a great way to avoid wasting them. 

An unbelievable 4.4million whole potatoes are thrown away every single day in the UK.

Buying frozen means that your potatoes will last much longer. It’s easier to just cook what you need.

Plus frozen roast potatoes are already prepared and partially cooked so you’ll save time too.

Ingredients

ingredients for frozen roast potatoes and butternut squash

Here’s what you’ll need to make your recipe:

  • 600g frozen butternut squash chunks
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 100ml rapeseed oil
  • 600g frozen roast potatoes

For the mint salsa

  • 1 bunch mint, leaves picked
  • 1 shallot, roughly chopped
  • 1 teaspoon capers
  • 1 teaspoon English mustard
  • 50ml olive oil

Instructions for Moroccan roast potatoes and butternut squash

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

pink and white bowl of butternut squash

2. Place 600g frozen butternut squash chunks into a mixing bowl. Add a teaspoon each of ground cumin, fennel seeds, ground coriander and turmeric and 100ml rapeseed oil. Mix well.

butternut squash chunks in roasting tin

3. Transfer to an ovenproof dish and bake in the preheated oven for 15 minutes.

frozen roast potatoes and butternut squash chunks in roasting dish

4. Remove from the oven, stir well and add 600g frozen roast potatoes.

5. Return to the oven and bake for 20-30 minutes until the potatoes are crisp and golden and hot in the middle.

To make the mint salsa

ingredients for mint salsa in blender

1. Pick the mint leaves from their stalks and place in a small food processor along with a chopped shallot, a teaspoon of capers, a teaspoon of English mustard and 50ml olive oil. 

mint salsa in blue and white bowl

2. Blitz until you have a coarse paste.

To serve

roast potatoes and squash with mint salsa in blue platter

Spoon the mint salsa over the roasted squash and potatoes and serve.

If you've made this recipe please a star rating and comment below. Thank you!

Please do not reproduce this recipe without permission.

roast potatoes and squash with mint salsa in blue platter

Moroccan-spiced roast potatoes and butternut squash with mint salsa

A delicious side for your roast dinner, roast potatoes and butternut squash are mixed with Moroccan spices and served with a mint salsa.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course, Side Dish
Cuisine British
Servings 4
Calories 499 kcal

Equipment

  • Roasting dish
  • Blender

Ingredients
  

  • 600 g frozen butternut squash chunks
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 100 ml rapeseed oil
  • 600 g frozen roast potatoes

For the mint salsa

  • 1 bunch mint leaves picked
  • 1 shallot roughly chopped
  • 1 teaspoon capers
  • 1 teaspoon English mustard
  • 50 ml olive oil

Instructions
 

  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place 600g frozen butternut squash chunks into a mixing bowl. Add a teaspoon each of ground cumin, fennel seeds, ground coriander and turmeric and 100ml rapeseed oil. Mix well.
  • Transfer to an ovenproof dish and bake in the preheated oven for 15 minutes.
  • Remove from the oven, stir well and add 600g frozen roast potatoes.
  • Return to the oven and bake for 20-30 minutes until the potatoes are crisp and golden and hot in the middle.

To make the mint salsa

  • Pick the mint leaves from their stalks and place in a small food processor along with a chopped shallot, a teaspoon of capers, a teaspoon of English mustard and 50ml olive oil.
  • Blitz until you have a coarse paste.

To serve

  • Spoon the mint salsa over the roasted squash and potatoes and serve

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 499kcalCarbohydrates: 46gProtein: 5gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 17gMonounsaturated Fat: 12gSodium: 32mgPotassium: 1219mgFiber: 7gSugar: 5gVitamin A: 15967IUVitamin C: 62mgCalcium: 109mgIron: 3mg
Keyword roast potatoes and butternut squash
Tried this recipe?Let us know how it was!

PIN MOROCCAN-SPICED ROAST POTATOES AND BUTTERNUT SQUASH FOR LATER

roast potatoes and squash with mint salsa in blue platter

More recipes you might like

If you like this you might also like:

  • butternut squash dip
  • hasselback potatoes
  • masala potatoes
  • butternut squash curry

This is a collaborative post with BFFF for Frozen Food Week 2022.

HAVE YOU TRIED THIS RECIPE?

If you loved this recipe why not let me know by leaving a comment below? Alternatively you can let me know on Instagram, Twitter or Facebook. 

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