Prep 15 mins
Cook 30 mins
You can use other squash varieties instead of butternut squash in this gorgeous roast dish, which can be a vegetarian main course or a BBQ side dish.
- Preheat the oven to 425°F Cut all of the vegetables into 1 1/2in chunks (there's no need to peel them), discarding the squash seeds. Spread out in a roasting tin and toss with 1 tablespoon olive oil and the star anise. Season with black pepper and roast for 25-30 minutes, until caramelized at the edges.
- Meanwhile, take a large, deep-sided frying pan or saucepan, add the remaining olive oil, garlic, ginger and red onions and soften over a low heat for 10 minutes. Increase the heat and add the sugar, stirring for 1-2 minutes, then pour in the soy sauce. Bubble for 1 minute to reduce slightly, then stir in the lime juice. Tip the cooked vegetables into the pan and carefully turn to coat in the sauce.
- Serve with steamed brown rice and lime halves to squeeze over.
This was really really good. This is the kind of recipe you could take to a barbeque and people would ask you for it. It's super-healthy as well, which is a plus in my book. It uses brown sugar, but it wasn't really sweet like caramel, more of a subtle and complex sweet flavour with the lime juice and soy sauce - but oh so good.
I substituted potatoes for the carrots and parsnips (as I didn't have any carrots or parsnips around). Also, unfortunately, I only saw the 1/2in part of "1 1/2in chunks", so I ended up with a somewhat less chunky version (you can see this in my photo). Whoops! But I figure, it%u2019s approximately the same, so I'd put it up here.
Another thing I may have gone awry with was the star anise part. I wonder if your supposed to crush the star anise before tossing with the vegetables? Because I just tossed it whole, and (not surprisingly in retrospect) couldn't taste the star anise. Maybe next time I will crush the star anise and/or use star anise seed.
Despite the goof-ups, though, it was still great - so very unique, fusion-style, and delicious.