Roasted Sticky Butternut Squash and Broccoli

Servings

Heat Level

Green pepper Gray pepper

Prep Time

15 min

Cook Time

40 min

Vegetables don’t tend to be at the top of many favourite-food lists, but these will have you wondering why. A vibrant punch of pickles kicks up your usual vegetable medley in a recipe worthy of the winner’s circle.

Recipe calls for

Ingredients

4 tbsp oil
8 cloves garlic, minced and divided
½ tsp pepper, coarsely ground
½ tsp ground cumin, grilled
2 tbsp Patak’s^® Mango Pickle
1 tbsp thyme
Juice of 1 lime, divided
2 cups butternut squash, cubed
1 red onion, cut into large chunks
1 red pepper, cut into large chunks
1 ½ cup broccoli florets
Salt, to taste
Fresh coriander, chopped (garnish)

Instructions

Preheat the oven at 400 °F (205 °C).
In a roasting pan, mix together the oil, 2 of the minced cloves of garlic, pepper, cumin, Patak’s^® Mango Pickle, thyme and half the lime juice.
Place the butternut squash, red onion, red pepper and the remaining garlic in the roasting pan, and toss to coat with the marinade.
Season with salt and roast for 25 to 30 min.
Blanch the broccoli for 1 min in a pot of boiling water, then drain.
Remove the roasting tray from the oven, add the broccoli and stir.
Return to the oven and cook for 5 to 10 min, until the vegetables are tender and lightly browned.
Squeeze on any remaining lime juice and garnish with coriander.