Spiced Butternut Squash Wedges and Honey-Harissa Sauce
with Buttery Cabbage and Roasted Potatoes
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Roasted Spice and Herb Blend
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
15 grams
Honey
50 grams
Harissa Paste
(Contains Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
150 grams
Shredded Savoy Cabbage
50 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash and quarter lengthways to form four even wedges, then scoop out the seeds. Transfer to a large baking tray.
Drizzle with oil, sprinkle over roasted herb and spice blend and season with salt and pepper.
Roast the butternut on the middle shelf until you can easily slip a knife through, 35-40 mins.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel until soft, 10-12 mins.
Meanwhile, zest and cut the lemon into wedges.
In a small bowl, combine the honey, harissa (add less if you'd prefer things milder) and a good squeeze of lemon juice. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In another small bowl, mix the roasted garlic and yoghurt together.
When the butternut has 10 mins left, heat a drizzle of oil in a frying pan on medium heat.
When hot, add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Once cooked, remove from the heat and stir in the butter (see pantry for amount) until melted. Add a good squeeze of lemon juice and mix together.
Once the buttenut has finished roasting, transfer the wedges to your serving plates skin side down.
Spoon over the garlic yoghurt and drizzle over the honey-harissa sauce. Finish by crumbling on the Greek style salad cheese and scattering over the flaked almonds.
Serve the buttery cabbage and roasted potatoes alongside. Sprinkle the lemon zest over the roasted potatoes.
Enjoy!
