Peel the butternut squash and cut in half lengthways. Scoop out the seeds and cut the squash into quarters.
Put the squash quarters, spices and rapeseed oil into a mixing bowl and mix together well.
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.
Pick the mint leaves off the stalk and put them in a food processer with the other salsa ingredients.
Blitz all the ingredients together until they form a paste.
Spoon the salsa over the squash and Rooster Roast Potatoes before serving.
Roast potatoes as youve never tasted them before: mixed with butternut squash and Moroccan spices, and drizzled over with tangy fresh mint salsa. Who could resist?
Preparation: 15-20 mins
Cooking: 60 mins
600g Rooster Roast Potatoes
2 butternut squash
5g ground cumin
5g ground fennel seeds
5g ground coriander
100ml rapeseed oil
1 bunch of fresh mint
1 tbsp English mustard
50g extra virgin rapeseed oil