with garlic and tomatoes
Ingredients (4 portions)
- butternut squash (1 kg) : unpeeled, halved deseeded, slice 2cm thick
- vegetable oil (4 Ts)
- salt
- black pepper
- ginger (3 cm) : roughly chopped
- garlic (4 cloves) : roughly chopped
- green chili (1 piece) : roughly chopped
- onion (1 piece) : finely diced
- tin of tomato (400 gr)
- sugar (0.5 ts)
- coriander powder (1.5 ts)
- cumin powder (1.5 ts)
Preparation
- Preheat the oven 200ºC
Line foil on 2 trays - Mix the cut squash with 2-3Ts oil, salt and black pepper
Bake for 30 minutes until it’s soft and browning - Make paste of ginger, garlic, green chili and pinch of salt, and set aside
- Fry onion on medium heat with 1Ts oil for 8-10 minutes
Add ginger, garlic and chili paste, then cook for 2-3 minutes
Add tin of tomato, then break them with wooden spoon - Cook for 12 minutes until the sauce is thick
Add sugar, coriander, cumin, black pepper, salt
Cook for 5 minutes more
Add a little bit of water to get good saucy consistency - Take the roasted butternut squash from oven
Fold into the sauce - Serve with bread or rice