GRILLED BUT­TER­NUT SQUASH WITH GREEN CHILLI & LIME

Cuisine - - GINNY GRANT -

SERVES 8 AS PART OF A MEAL / PREPA­RA­TION 15 MIN­UTES / COOK­ING 30 MIN­UTES

With oven space at a pre­mium at Christ­mas, I like to do raw or grilled sal­ads. Grilling can be done ear­lier in the day. If you like a lit­tle crunch to the but­ter­nut, leave it un­dressed un­til just be­fore serv­ing, or dress early and al­low the flavours to in­fuse and mel­low.

1 large but­ter­nut squash, peeled, seeds re­moved grated zest and juice of 1 lime 1 green chilli, de­seeded, finely chopped 3 ta­ble­spoons ex­tra vir­gin olive oil

Us­ing a man­do­line, thinly slice the but­ter­nut. Heat a grill plate (or bar­be­cue) and grill for a few min­utes on each side. Cool on a rack. This can be done ear­lier in the day. Mix the lime juice, zest, chilli and oil. When ready to serve, mix the but­ter­nut with the dress­ing and sea­son to taste.

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