Spicy Roasted Parsnip and Squash recipe

  • Serves 6
  • 45 mins to prepare and 30 mins to cook
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Customer recipe by Christina
Added 45 months ago

I‘m a member of Tesco Orchard and had some coupons to try some prepared winter veg. This is one of the recipes I made and it was absolutely delicious!

Preheat your oven to 200°C/400°F/gas 6. Wash the parsnips and squash, then cut the squash in half with a large, sharp knife. With a large spoon, remove the seeds from the squash. Cut the squash lengthwise into quarters and then cut the quarters in half lengthwise to give boat-shaped wedges of squash. Cut the parsnips into similar sized pieces. I don’t bother peeling but you can if you wish. Place the parsnip and squash pieces into a roasting tray. Put the spices into a pestle and mortar and pound them up with a pinch of salt. Scrape them into the tray over the parsnip and squash, add the garlic, rosemary, bacon and olive oil. Toss the veg, making sure that all the pieces are well coated with the flavours, and arrange the bacon over some of the wedges. Roast in the oven for about 30 minutes, or until tender. The spicy flavour will cook into the veg, which will crisp lightly, the skin becoming caramelized and chewy.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 Butternut squash
  • 4 Parsnips
  • 1 heaped tablespoon Coriander seeds
  • 2 Dried Red Chillis (fresh if you prefer)
  • 4 Garlic cloves, squashed
  • a few Sprigs rosemary
  • 6 rashers Smoked back bacon
  • 1 tablespoon Extra-virgin olive oil
  • pinch Sea salt
  • pinch Freshly ground black pepper
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