Chilli Roasted Butternut Squash with Cranberry Salsa, Toasted Hazelnuts And Lime Wedges

5 Dec

The idea for this fun dish came from my friend’s mum who used to make this unreal cranberry salsa with tortilla chips. So for the festive season I thought this wound go perfectly with butternut squash as a starter.

You will need:
1 butternut squash
Salt
Oil
1 tsp, chilli flakes
50g toasted hazelnuts
For the Salsa –
1 packet cranberries
70-80g sugar
100mls water
½ red onion, diced
½ chilli, diced
15g coriander chopped (extra to garnish)
1 lime, juiced
Lime wedges

Method:
Preheat an oven to 180c

Top and tail the butternut squash and cut length-wise in half. Take out the seeds and cut each half length-wise so you’re left with four pieces.

Place on a roasting tray and season with some salt, chilli flakes and oil.

Roast for 15 minutes or until the flesh is soft and starting to brown around the edges.

Meanwhile get started on the cranberry salsa.

In a pot place the water, sugar and cranberries and bring to the boil, then allow to simmer. When you hear the cranberries ‘pop’ cook for 5 minutes more. Remove from the heat and cool.

When cooled, add the lime juice, onion, chili and chopped coriander.

To serve, place two pieces of the butternut squash on a plate and drizzle some of the cooled cranberry salsa on top to garish along with some toasted hazelnuts, a lime wedge and chopped coriander (see pictures.)

Chilli Roasted Butternut Squash with Cranberry Salsa, Toasted Hazelnuts And Lime Wedges

Chilli Roasted Butternut Squash with Cranberry Salsa, Toasted Hazelnuts And Lime Wedges

Roasted Butternut Squash

Roasted Butternut Squash

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