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.
