Roast Squash, Sweet Vinegar, Garlic and Rosemary

by Samuel & Samantha Clark from Moro Easy

Elevate simple roasted squash with an easy garlic, rosemary, and red wine vinegar drizzle.

From the book

Moro Easy

Samuel & Samantha Clark

Moro Easy

120 recipes for quick lunches, simple suppers, and dinner parties

A celebration of Spanish and North African flavours, with easy to follow recipes

Simple, seasonal produce and simplified but impactful flavour pairings

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Moro Easy

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Available to download for 99p. UK customers only.

Introduction

The sweetness of the squash contrasts beautifully with the vinegar. Delicious with labneh, fish, chicken or lamb, like the Maghrebi slow-roast shoulder of lamb or tomato bulgur with lamb and cinnamon yoghurt.

Ingredients

1 (approx. 800g)	large butternut squash or sweet potatoes, peeled, deseeded and cut into 3cm chunks
5 tbsp	olive oil
1 tsp	ground cinnamon
2	garlic cloves, thinly sliced
3 tbsp	finely chopped rosemary
3 tbsp	aged, good-quality red wine vinegar like cabernet sauvignon, or sherry vinegar + pinch of sugar if not sweet
1-2 tsp	finely chopped red chilli (to taste)

Method

Preheat the oven to 200°C/400°F/gas 6.

Toss the squash with 2 tablespoons olive oil, the cinnamon, salt and pepper. Lay on a large roasting tray and roast in the oven for 20 minutes, until soft and caramelised. Check for seasoning.

Meanwhile, heat the remaining olive oil over a low to medium heat. Add the garlic and rosemary and fry gently for 2–3 minutes until the garlic is golden, then add the vinegar, taking care it doesn’t spit too much, and simmer for 30 seconds. Spoon the vinegar mixture over the squash and serve with the chilli on top.

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Moro Easy

A celebration of Spanish and North African flavours, Moro Easy takes its cue from the laid-back approach to cooking that underpins each of these cuisines, leaving the hard work to simple, seasonal produce and simplified but impactful flavour pairings. Starting as it means to go on with a chapter of delicious morsels on toast (think slow-cooked minty courgettes with a sliver of nutty jamón and a generous drizzle of olive oil), Moro Easy moves on to recipes for egg and dairy-based dishes, simple salads, easy vegetables, rice, grains and pulses, fish, meat, one-pot recipes and simple desserts. At once simple and stylish, this versatile collection of 120 sun-soaked recipes not only promises ideas for quick lunches and simple suppers but can be relied on for plenty of inspiration for your next dinner party menu too.

Available to download for 99p. UK customers only.