Annie Bell's roasted squash with chilli-lime dressing - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s roasted squash with chilli-lime dressing By You Magazine - September 26, 2021 I love this no-waste way of cooking butternut squash. If you’ve never roasted the skin and seeds before, you will be left pondering on what you’ve been missing, as I was when I first realised they were not only edible but potentially the best bits. Lizzie Mayson SERVES 4 1 butternut squash, about 1kg 5 tbsp extra virgin olive oil 2 tbsp lime juice 1 heaped tsp finely chopped medium-hot red or green chilli 60g rocket leaves Preheat the oven to 210C/190C fan/gas 7. Wash the squash and trim the top and bottom, then peel off the skin in long strips using a potato peeler. Cut off the bulb, quarter and cut out the seeds, then cut all of the flesh into chunky chips. Arrange the chips in a large roasting dish, drizzle with 2 tablespoons oil, season with salt, and gently toss each of them to coat with oil. Roast for about 50 minutes until caramelised, turning halfway through. Place the skin strips and seeds side by side in another large roasting dish, pulling the seeds off the flesh (any extra flesh can be roasted with the chips). Drizzle with 1 tablespoon oil, season with salt, and gently toss to coat. Roast alongside the tray of chips for the final 20-25 minutes until golden and crisp. For the dressing whisk the lime juice with the chilli and a little salt, then add the remaining 2 tablespoons of oil. Arrange the butternut chips and rocket on a large serving plate, spoon over the dressing and scatter the crispy skin and seeds in the middle. This salad can be eaten hot or warm (though the strips of skin will lose their lovely crunch if left to sit for too long). Follow Annie on Instagram @anniebellcook Creative director: Chloe Sharp. Food styling: Tamara Vos. Styling: Kitty Coles RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved