Moroccan-spiced roast potatoes and butternut squash

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.

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.

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

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.

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.

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

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

To make the mint salsa

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. 

2. Blitz until you have a coarse paste.

To serve

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

PIN MOROCCAN-SPICED ROAST POTATOES AND BUTTERNUT SQUASH FOR LATER

More recipes you might like

If you like this you might also like:

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