Sunday, 5 May 2013

Acorn squash with potatoes and herbed oil

I made this as a simple but very delicious lunch. I roasted some acorn squash and some potatoes and then created an herb dressing which I spooned over the vegetables. Satisfying and really great flavours.

You will need:
  • 1 acorn squash-seeds and fibres removed from centre and sliced in wedges
  • 3-4 tbsp olive oil
  • salt/pepper
  •  cloves garlic (unpeeled)
cook at 400 for 20 minutes, flip and cook another 5-10

  • 1 potato - peeled and cubed
  • 1 onion - peeled and sliced
  • olive oil
  • salt/pepper
cook 400 for 20 minutes, stir and cook another 15


  • 1 tbsp cilantro chopped
  • 1 spring onion
  • 1 squeeze of lemon
  • 1 tsp cumin
  • salt/pepper
  • 1 tbsp zahtar
  • 3 tbsp olive oil

Step 1: slice squash in half and remove seeds and fibres with a spoon. Slice into wedges and you can either peel the skin before or after baking. I think before is better because you can get your seasonings on more of the squash.

Step 2: on a parchment lined baking tray toss squash in olive oil, salt and pepper. You can add a few cloves of garlic to roast at the same time. Roast in a 400 degree F oven for 20 minutes. Flip and continue roasting for another 15 or until nicely browned.

Step 3: on the same tray add your potatoes, onions, olive oil, salt and pepper. Roast at 400 degrees F for 20 minutes and remove garlic. Flip and cook another 15-20 minutes or until roasted as crispy as you like. 

Step 4: chop fresh herbs and add seasonings to a small dish. Mix to combine and spoon over warm vegetables. The fresh contrast of the herbs and the warm vegetables makes a lovely dish.

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