Spicy Roasted Butternut
I use to buy a flavoursome Moroccan rub from a well-known retailer. A few times I couldn’t get that specific rub on their store shelves and it was quiet frustrating. Typical with modern day consumer behaviour, when a need is established, it has to be fulfilled as soon as possible.
This unfulfilled need pushed me out of consumer mode and it opened up a whole new world of making my own rubs. When you make your own rubs, you make smaller quantities that ensures freshness and a better flavour. My first try was Spicy Roasted Butternut. I served the spicy roasted butternut as a side dish to Chicken baked in cream.
|1 medium/large||Butternut of onion squash (1 – 1.5kg)|
|10 ml (2 teasp)||Coriander seeds|
|10 ml (2 teasp)||Dried oregano|
|2.5 ml (½ teasp)||Fennel seeds|
|2.5 ml (½ teasp)||Dried chilli or to taste|
|5 ml (1 teasp)||Salt|
|5 ml (1 teasp)||Freshly ground black pepper|
|15 ml (1 tblsp)||Olive Oil|
- Pre-heat your oven to 200’C.
- Wash the squash, then cut in half, remove the seeds and cut in quarters. Alternatively cut the squash in circles.
- Put all the dried herbs and spices into a pestle and mortar (or blender) and pound them up with the salt and pepper to make a fine powder.
- Add the garlic clove and pound it into the spices, add the tablespoon of olive oil.
- Toss the squash thoroughly in this herb and spice mixture, making sure that all the pieces are well coated.
- Place the squash pieces in a baking tray. Roast them in the oven for about 40 minutes or until tender. The spicy flavour will cook into the squash, and the squash will crisp slightly, the skin becoming caramelized and chewy.