Roasted Sticky Butternut Squash and Broccoli

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper



This sticky squash is sweet, spicy and scrumptious!


  • 2 tbsp Patak's Pickles
  • 4 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1/2 tsp black pepper, coarsely crushed
  • 1/2 tsp roasted cumin powder
  • 1 tbsp lemon thyme, chopped
  • Juice of 1 lime
  • 750g (1lb 11oz) butternut squash, washed, deseeded and cut into bite size pieces
  • 1 red onion, cut into large chunks
  • 1 red pepper, cored and cut into large chunks
  • 6 cloves garlic, unpeeled
  • 225g (8oz) broccoli florets
  • 1 tbsp fresh coriander, chopped
  • Pinch of sea salt


  1. Preheat the oven to 200C/400F/Gas Mark 6. In a roasting tray mix together the olive oil, garlic, black pepper, cumin powder, Patak's Pickles, lemon thyme and the juice of half a lime. Place the butternut squash, red pepper, red onions and garlic in the roasting dish and coat well with the marinade. Sprinkle over some sea salt and roast for 25 - 30 minutes.
  2. Blanch the broccoli for one minute in a pan of boiling water, then drain.
  3. Remove the roasting tray from the oven and add the broccoli, giving it a good stir before returning it to the oven to cook for a further five - ten minutes until all the vegetables are tender and lightly charred.
  4. Squeeze over the remaining lime juice and garnish with some fresh coriander.