Cuban-Style Sweet and Sour Squash with Peppers and Basil

Name: Rukmini Iyer Sweet and Sour Squash Recipe | Easy Traybake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Serves 4–6
Ingredients: 1 butternut squash, cut into eighths; 4 pointy peppers, mixed colours; 2 red onions, halved; 4 cloves of garlic, grated; 8cm ginger, grated; 1 tsp chilli flakes; 2 tsp caster sugar; 60ml white vinegar; 60ml water; 2 tbsp olive oil; sea salt flakes; extra virgin olive oil; A handful of pumpkin seeds; A large bunch of fresh basil; rice and (vegan) sour cream

by Rukmini Iyer from The Roasting Tin Around The World

This Cuban-style dish highlights the sweet smokiness of roasted butternut squash, topped with pumpkin seeds and fresh basil for a simple vegetable side dish.

Vegetarian
Vegan
Dairy-Free
Gluten-Free
Tray Bake

Vegetarian Vegan Dairy-Free Gluten-Free Tray Bake

Introduction from Rukmini Iyer

In this Cuban dish, a simple mix of vinegar, sugar, garlic and ginger really brings out the flavour of the squash. If you can find cubanelle rather than ordinary pointed peppers (they’re a bit like the long pale green peppers that you can get in Asian grocery stores), then by all means use those instead. I like this as part of a spread of vegetable dishes.