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.
Equipment
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
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