Roast butternut squash and sweet potato with braised spinach

Tom Kime serves these as a side dish to his spectacular lacquered duck.
By Tom Kime
Roast butternut squash and sweet potato with braised spinach
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

For the butternut squash and sweet potato

  • 1 butternut squash, peeled and cut into chunks
  • 3 sweet potatoes, peeled and cut into chunks
  • 2 tbsp olive oil
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • salt and black pepper

For the braised spinach

  • 500 g spinach leaves
  • 3 cloves garlic, sliced thinly lengthways
  • 2 tbsp extra virgin olive oil
  • squeeze of lemon juice
  • salt and black pepper

Method

1. For the butternut squash: preheat the oven to 180C/gask mark 4. Season the butternut squash and sweet potato with olive oil, salt and pepper. Roughly crush the coriander seeds and cumin seeds. Mix all together and place in 1 or 2 roasting trays; the vegetables should be laid out in one layer that do not touch, otherwise they will steam and not roast.

2. Roast until golden brown with caramelised edges.

3. For the braised spinach: wash the spinach leaves in cold water. Place in a colander and rinse away any leftover dirt.

4. Heat 1 tablespoon of olive oil in a large heavy-bottomed pan or wok. Fry the garlic until pale golden, being careful not to burn. Add all the spinach to the hot oil. Cover with a lid and cook quickly until the leaves are wilted, about 2 minutes. Shake well and remove the lid, stir to ensure all the leaves are wilted.

5. Drain off any excess liquid. Season with salt, pepper and a squeeze of lemon juice, and toss. Finish with 1 tablespoon of olive oil.

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