Some like it hotter: Roasted squash with chilli-lime dressing
I love this no-waste way of cooking butternut squash. If you’ve never roasted the skin and seeds before, you will be left pondering on what you’ve been missing, as I was when I first realised they were not only edible but potentially the best bits.
1 butternut squash, about 1kg
5 tbsp extra virgin olive oil
2 tbsp lime juice
1 heaped tsp finely chopped medium-hot red or green chilli
60g rocket leaves
- Preheat the oven to 210C/ 190C fan/gas 7. Wash the squash and trim the top and bottom, then peel off the skin in long strips using a potato peeler. Cut off the bulb, quarter and cut out the seeds, then cut all of the flesh into chunky chips.
- Arrange the chips in a large roasting dish, drizzle with 2 tablespoons oil, season with salt, and gently toss each of them to coat with oil. Roast for about 50 minutes until caramelised, turning halfway through.
- Place the skin strips and seeds side by side in another large roasting dish, pulling the seeds off the flesh (any extra flesh can be roasted with the chips). Drizzle with 1 tablespoon oil, season with salt, and gently toss to coat. Roast alongside the tray of chips for the final 20-25 minutes until golden and crisp.
- For the dressing whisk the lime juice with the chilli and a little salt, then add the remaining 2 tablespoons of oil. Arrange the butternut chips and rocket on a large serving plate, spoon over the dressing and scatter the crispy skin and seeds in the middle. This salad can be eaten hot or warm (though the strips of skin will lose their lovely crunch if left to sit for too long).