::Spicy Sticky Roast Squash Salad!

July 31, 2007 at 12:51 am 5 comments

GOOD MORNING! Well this was dinner last night mainly because I decided that if i didn’t use the squash in the fridge it was going to end up in the bin! I love love love roast veggies, when there done properly that is, I mean when there’s a little crispy chewy and caramel like on the outside and soft and mushy on the inside, now that’s perfection. I have just moved into a new apartment which means a new oven, which means getting used to regulating the heat! I’m used to gas hob and oven so moving to electric isn’t exactly great news as it seems much harder to regulate the temperature. But I’m getting there!

Also I just want to apologise if you’ve seen the gaudy yellow plates repetitively in photo’s and have had just about enough of them but there all I have at the moment what with the moving and all! Were going to Sweden in a few weeks time so I intend to stock up with a few Ikea essentials.

This dish came together as a result of wanting to make a meal out of the squash rather than presenting it as the weird vegetable on the side of some other complicated dish. Squash is a strong meaty vegetable and should be treated as such.

Spicy Sticky Roast Squash Salad

(serves 2)

  1. 1 Large Squash
  2. 1 Red Onion
  3. 1 Red Pepper
  4. 1 Large Carrot
  5. 8 cloves of garlic
  6. 2 tablespoons of Honey
  7. 1 teaspoon of chili powder
  8. A good splash of olive oil

This is an extremely easy dish and comes out looking like your a pro! So first of all prepare all your veg. I’ve read about different ways of cooking squash mainly with the skin on but being a glutton for punishment I like to peel them, so there’s no work involved during the eating process. Once you have peeled your squash, cut it into halves and scoop out the seeds, then cut into chunky slices. Prepare the rest of the veg cutting into chunks. Leave the garlic cloves as they are, this will result in a rich yet mellow flavour a lot more palatable than in it’s raw form.

Place all the veg into a large roasting tin and toss in some olive oil, next drizzle the honey over the mix, and finally sprinkle the chili powder.

Roast in a preheated oven at about 150 degrees Celsius for approx 30 minutes or until brown. YUM!


Entry filed under: ingredients, nutrition, recipe, squash.

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5 Comments Add your own

  • 1. Patricia Scarpin  |  July 31, 2007 at 4:49 pm

    What a delicious dish!

  • 2. The Mood Food Blog  |  July 31, 2007 at 8:36 pm

    Hey! Thanks hope you try it out! πŸ™‚

  • 3. Deborah  |  August 1, 2007 at 10:00 am

    Looks fantastic! It’s funny in America squash an aubergines and the like are always Autumn veggies, but here the season seems to be now. I will definitely give this a go!

  • 4. ScaryGirl  |  August 2, 2007 at 8:17 am

    Tried it last night – delish! I think I cut the strips of squash too big thought – they were a bit soggy. Having the leftovers as a salad for lunch today.

  • 5. The Mood Food Blog  |  August 2, 2007 at 2:11 pm

    Great! Glad you enjoyed it! It’s annoying that it went soggy, oven’s vary s much so the temperature might not have been the best for you! The flavours are still there though! ENJOY LUNCH! πŸ™‚


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