Oven Roasted Squash with Honey, Garlic & Chilli

Author: Rudi Liebenberg
Prep Time: 40
Cook Time: 25
Total Time: 1 hour 5 minutes
Yield: 6
Category: Easter; easy; Sides; Vegetables

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Description

The oven-roasted squash in this recipe balances perfectly with the sticky & spicy honey & chilli sauce.

Ingredients

1 kg assorted squash and pumpkin (at least 5 different types), cut in medium size pieces
2 sprigs thyme
3 Tbsp (15 ml) honey
1 sprig rosemary
3 Tbsp (15 ml) olive oil
3 whole garlic cloves, lightly crushed
4 red or green chillies, slit down the middle
salt and pepper to taste

Instructions

Pre heat the oven to 150 °C.

Place all of the ingredients into a large bowl and allow to stand for 30 minutes, mixing every now and then.

Place the squash into a roast-ing tray and cover with foil.

Roast covered for 10 minutes at 150 °C.

Increase the oven temperature to 180 °C , remove the foil and roast for a further 10 minutes, allowing the squash to be lightly caramelise.

Rudi Liebenberg

Rudi Liebenberg, executive chef at The Mount Nelson Hotel, decided that he wanted to be a chef because he didn't want to talk to people and 'food doesn't talk back'. In essence, his food speaks so loudly that he need never say another word. His culinary journey covers stints at the Michelangelo, the Sheraton and the Saxon but he has now settled happily in Cape Town with his family and has no plans to return to Johannesburg. His style of cooking is modern, but based on a love of 'real' food - home made pasta, down to earth home cooking with a 'cheffy' twist - fresh, delicious and with a nod to what is seasonal.