Moroccan Spiced Butternut Squash and Rooster Potatoes with Mint Salsa

Roast potatoes as you've never tasted them before: mixed with butternut squash, Moroccan spices and tangy fresh mint salsa.

Cooking PotMETHOD

  1. Peel the butternut squash and cut in half lengthways. Scoop out the seeds and cut the squash into quarters.

  2. Put the squash quarters, spices and rapeseed oil into a mixing bowl and mix together well.

  3. Turn out into an ovenproof dish and bake in the oven at 180°C for 15 minutes. Turn over the squash and add the Rooster Roast Potatoes, then return to the oven and bake for another 20 minutes until the potatoes are golden, crisp and hot in the middle, and the squash is soft.

For the mint salsa

  1. Pick the mint leaves off the stalk and put them in a food processer with the other salsa ingredients.

  2. Blitz all the ingredients together until they form a paste.

  3. Spoon the salsa over the squash and Rooster Roast Potatoes before serving.

Roast potatoes as you’ve never tasted them before: mixed with butternut squash and Moroccan spices, and drizzled over with tangy fresh mint salsa. Who could resist?

What you will need

Serves: 4

Preparation: 15-20 mins

Cooking: 60 mins

600g Rooster Roast Potatoes
2 butternut squash
5g ground cumin
5g ground fennel seeds
5g ground coriander
5g turmeric
100ml rapeseed oil
1 bunch of fresh mint
1 shallot
5g capers
1 tbsp English mustard
50g extra virgin rapeseed oil

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