Roast Butternut Squash with Sweetcorn Salsa

I first made this dish about a year ago and I now find myself coming back to it nearly every week, with some amendments and/or additions. This is one of my favourite, effortlessly aesthetic Side Salads and a worthwhile fixture on any alfresco lunch line-up.. Ottolenghi does it again, not that i'm surprised.

Serving Suggestion: alongside BBQ spatchcock chicken almost any barbecued meat, or with chargrilled halloumi for (v).

Difficulty Level: 2

---

---

Ingredients:

Serves 4-6 as a side

• 1 very large butternut squash, halved lengthwise and cut into wedges

• 5 tbsp olive oil

• salt and black pepper, to taste

• 2 corn on the cobs, husks (outer leaves) removed (tinned sweetcorn works fine but just not the same)

• 1 large jalapeno or red chilli , seeded and finely chopped

• 3 limes, zested and then juiced to get ¼ cup

• ½ cup coriander, finely chopped

• ¼ cup mint, finely chopped

• 3 tbsp pumpkin seeds, toasted (I also use the butternut squash seeds)

• 60g feta, crumbled (photographed here without, but is nice with too)

---

Method:

1. Preheat the oven to C/450F/gas mark 8

2. Toss the butternut squash with 2 tbsp olive oil, ½ tsp salt, and black pepper. Spread on a grease proof paper lined baking tray in a single layer. Roast for 25 minutes or until tender (fork goes easily through) and golden. Remove from the oven to cool.

3. Place a grill or cast-iron pan over high heat. Add the corn to the pan and cook until charred all over, turning constantly. Remove from the heat and allow to cool slightly. Once cool enough to touch, cut the kernels off the cobs and place in a bowl. Toss with the chilli , lime zest, lime juice, remaining 3 tbsp olive oil, salt, coriander, and mint. Taste for seasoning and then set aside.

4. To serve, arrange the squash on a serving platter or among plates. Top with the sweetcorn salsa, pumpkin seeds, and feta. Serve warm or at room temperature.

---