Spiced squash and potato wedges

Nov 2, 2016

—

Steve Ott

in Recipes

Winter squash and potatoes make a very happy marriage.

Serve this up with a tray of sausages for an easy midweek supper – or an outdoor feast around a Guy Fawkes’ bonfire.

Ingredients (serves 2)

350g (12oz) floury potatoes, peeled and cut into wedges

3 tbsp olive oil

350g (12oz) winter squash (prepared weight), peeled, deseeded and cut into wedges

½ tbsp cumin seeds, crushed

½ tbsp coriander seeds, crushed

1 mild red chilli, finely diced

1/8 tsp salt

1. Parboil the potatoes for eight minutes, then drain them and rattle them around in the pan to rough up the outsides.

2. Heat the oven to 200°C/400°F/gas mark 6. Spoon the oil on to a baking tray and put it into the oven for five minutes.

3. Add the potatoes, squash, cumin, coriander, chilli and salt to the tray. Mix everything together well and put the tray back into the oven for 30 minutes, by which time the potatoes should be colouring and the squash charring around the edges.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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