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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Cuban-Style Sweet and Sour Squash with Peppers and Basil
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.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the squash, peppers and onions into a roasting tin large enough to hold everything in one layer (it’s OK if the onions sit on top). Mix the garlic, ginger, chilli flakes, caster sugar, vinegar, water and oil in a small bowl, then pour this over the vegetables and mix well.
Cover the roasting tin tightly with foil, then transfer to the oven and cook for 45 minutes. After that, remove the foil, turn the temperature up to 200°C fan/220°C/gas 7, and roast for a further 15–20 minutes, until the peppers get a good colour on them (the underside of the squash will caramelise, but the top will not).
Remove the dish from the oven, taste the squash and peppers and adjust the salt as needed. Drizzle with a little good extra virgin olive oil, then scatter over the pumpkin seeds and basil and serve with rice and (vegan) sour cream.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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