INGREDIENTS
2 tsp Light brown sugar
1/2 tsp Ground coriander
1/4 tsp Freshly grated or ground nutmeg
500g Butternut squash, peeled, seeded and sliced 1⁄2 inch thick
10 Sprigs fresh thyme
6 tbsp Olive oil
1 cup Apple cider
1 tbsp Red wine vinegar
1 tbsp Whole-grain mustard (not used if Mum is having it)
1/4 c. Chopped fresh flat-leaf parsley
Pinch Salt and pepper
METHOD
1. Heat oven to 220°C. In small bowl, combine sugar, coriander, nutmeg and 1⁄2 teaspoon each salt and pepper. Divide squash and thyme between 2 large rimmed baking sheets.
2. Toss vegetables on each sheet with 2 tablespoons oil, then half of spice mixture. Arrange in single layer and roast, turning over once, until golden brown and tender, 25 to 30 minutes. Transfer to platter.
3. Meanwhile, heat cider to a boil in small saucepan on high. Reduce heat and simmer until liquid has reduced to 1⁄4 cup, 12 to 15 minutes.
4. In medium bowl, whisk together reduced cider, vinegar, mustard, remaining 2 tablespoons oil and 1⁄4 teaspoon each salt and pepper. Stir in parsley, then drizzle over squash.
SERVING SUGGESTION
On a plate
PREPARATION AND COOKING
Preparation time: 10 mins approx
Cooking time: 30 mins
Cooking details: Pre heat oven 220 deg C
