Jamie Oliver Spicy Roasted Squash
A medium butternut or other squash (pumpkin, even)
2 tsp coriander seeds
2 tsp dried oregano
1/2 tsp fennel seeds
2 small dried red chillies (or to taste)
1 tsp salt
1 tsp fresh ground black pepper
1 clove of garlic
1 tbsp olive oil
Quarter and deseed the squash, then cut the quarters in half again, to get 8 bits.
Put all the herbs and spices into a pestle and mortar and beat them till they're fairly crumbled. (I kinda like it a bit chunkier, not so powdery) Then add the garlic clove and pound that into the spices, then add the olive oil. Toss the squash in this until it is well coated.
Bake on a tray skin side down at 200C gas 6 for about 30 mins till tender.
Very yummy, and if you use a butternut, you can eat the skin too. And any left over makes a fab risotto. Feta cheese in the risotto, or crumpled over the roasting squash about 10 mins before it's cooked works really well too.
Hope you like it, sorry it took me so long to post it. :)
