Whenever we have friends round for dinner I pore over cookbooks and write (and rewrite) menus weeks in advance. I always make sure that it's not only the main event that gets my attention and that I take just as much care over the sides, because sides have the power to transform a supper into a feast!
What is a mystery then is that the side dish remains a forgotten distant cousin at our midweek dinner table. I can't blame time because there are so many ways to instantly pep up veggies without slaving away over the hob. I also can't suggest it's a lack of knowledge or imagination since I am more than happy to come up with ideas when friends are descending for a meal. It's largely laziness to be honest which is good news since laziness can be overcome with a smidgen of impetus.
What is a mystery then is that the side dish remains a forgotten distant cousin at our midweek dinner table. I can't blame time because there are so many ways to instantly pep up veggies without slaving away over the hob. I also can't suggest it's a lack of knowledge or imagination since I am more than happy to come up with ideas when friends are descending for a meal. It's largely laziness to be honest which is good news since laziness can be overcome with a smidgen of impetus.
This bright and vibrant side could not be easier. Anyone can roast butternut squash and a child could use a blender (whilst supervised by an adult of course).
Roasted Butternut Squash with a Zingy Coriander and Feta Dressing
Roasted Butternut Squash with a Zingy Coriander and Feta Dressing
1. Preheat the over to 200C
2. Half the butternut squash lengthways and then cut into slices about 1cm thick - leave the skin on.
3. Lay out on a baking tray and douse with 1 tbsp olive oil and liberal amounts of salt and pepper. Pop into the oven and bake for 30-35 minutes, turning after 20 minutes. You want the slices to be cooked through and starting to char.
4. Make the dressing by putting the following ingredients into a blender and whizzing to a pesto consistency:
2. Half the butternut squash lengthways and then cut into slices about 1cm thick - leave the skin on.
3. Lay out on a baking tray and douse with 1 tbsp olive oil and liberal amounts of salt and pepper. Pop into the oven and bake for 30-35 minutes, turning after 20 minutes. You want the slices to be cooked through and starting to char.
4. Make the dressing by putting the following ingredients into a blender and whizzing to a pesto consistency:
70g Feta
30g Coriander
30g Spinach
2 tbsp Olive Oil
Fresh Chilli (to taste, I like it quite hot so use a whole chilli with seeds)
Ground Black Pepper
1 tbsp Lime Juice
5. Check the dressing and adjust the amounts if needs be.
6. Lay out the squash, liberally scoop over the dressing and if you have some I recommend extra chopped chillies and sliced radish for a peppery crunch.
You'll probably have left over dressing, pop it in the fridge and get it out for all manner of roast veggies, mix into rice or use as a dip for crisps. The potential is limitless.
5. Check the dressing and adjust the amounts if needs be.
6. Lay out the squash, liberally scoop over the dressing and if you have some I recommend extra chopped chillies and sliced radish for a peppery crunch.
You'll probably have left over dressing, pop it in the fridge and get it out for all manner of roast veggies, mix into rice or use as a dip for crisps. The potential is limitless.
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