Roast Squash, Sweet Vinegar, Garlic and Rosemary
Elevate simple roasted squash with an easy garlic, rosemary, and red wine vinegar drizzle.
From the book
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.
|1 (approx. 800g)
|large butternut squash or sweet potatoes, peeled, deseeded and cut into 3cm chunks
|garlic cloves, thinly sliced
|finely chopped rosemary
|aged, good-quality red wine vinegar like cabernet sauvignon, or sherry vinegar + pinch of sugar if not sweet
|finely chopped red chilli (to taste)
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.