Garlic, Lemon and Chilli Roasted Squash

Serves: 6

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 3 small kabocha squash
• 2  fennel bulbs, quartered
• 2  orange peppers, quartered and deseeded
• 6-8 garlic cloves, halved
• 20 gram(s) pack fresh flat-leafed parsley, roughly chopped
• 20 gram(s) pack fresh thyme, chopped
• For the marinade
• 25 ml red wine vinegar
• 50 ml olive oil
• 0.25 teaspoon(s) fi nely chopped red chilli
• Zest of 1 small lemon

Method

1. Preheat the oven to 200ºC (180ºC fan) mark 6. Cut each squash into eight wedges, then scrape out and discard the seeds. Put into a large bowl with the fennel, peppers, garlic and all but 2tbsp of the herbs.
2. Whisk together the marinade ingredients. Season and pour into the bowl. Mix everything together with your hands to make sure the vegetables are evenly coated. Cover and leave to marinate for 30min.
3. Tip the mixture into two roasting tins and cook for 30-35min or until the vegetables are tender and golden. Turn occasionally to ensure even browning, taking care not to break up the squash.
4. Serve with rice, a dollop of goat's cheese mixed with a little thyme and soured cream. Season, then cover and chill.

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