Sweet potato and But­ter­nut Squash wedges

Country Homes & Interiors - - GOOD TIMES, GOOD FOOD -

En­joy these de­li­cious melt-in-the-mouth roasties made with a gen­tle blend of sea­sonal spices.

Serves 10

2tbsp co­rian­der seeds

1tbsp fen­nel seeds

1tbsp ground cumin

3 but­ter­nut squash, sliced into wedges 3 sweet pota­toes, sliced into wedges 5tbsp olive oil

1 bunch dill, stalks re­moved

Pre­heat the oven to 225°C/fan 205°C/gas 7

Toast co­rian­der and fen­nel seeds in a dry pan un­til golden. Stir in the cumin and then cool. Grind the spice mix in a pes­tle and mor­tar.

Toss but­ter­nut and sweet potato wedges in the oil, then rub with the ground spice mix. Spread in a sin­gle layer on a bak­ing tray and roast for 30-40min un­til the out­sides are slightly crusted and the in­side ten­der.

Serve with an ad­di­tional driz­zle of olive oil and scat­ter with dill.

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