Spiced Butternut Wedges and Honey-Harissa Sauce
with Buttery Cabbage and Roasted Potatoes
- Milk
- Almonds
- Nuts
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
- May contain traces of allergens
Tender wedges of butternut squash, buttery cabbage and roasted cabbage - what's not to love? Finished with a sweet and spicy honey-harissa sauce, this recipe packs flavour and plenty of vegetables.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Roasted Spice and Herb Blend
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
15 grams
Honey
50 grams
Harissa Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
150 grams
Shredded Savoy Cabbage
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash and quarter lengthways into four even wedges, then scoop out the seeds. Transfer to a large baking tray.
Drizzle with oil, sprinkle over roasted spice and herb blend and season with salt and pepper.
When the oven is hot, roast the butternut slices on the middle shelf until you can easily slip a knife through, 35-40 mins.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel until soft, 10-12 mins.
Meanwhile, zest and cut the lemon into wedges.
In a small bowl, combine the honey, harissa (add less if you'd prefer things milder) and a good squeeze of lemon juice. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In another small bowl, mix the roasted garlic and yoghurt.
When the butternut has 10 mins left, heat a drizzle of oil in a frying pan on medium heat.
Add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Once cooked, remove from the heat and stir in the butter (see pantry for amount) until melted. Add a good squeeze of lemon juice and mix.
Once the butternut has finished roasting, transfer the wedges to your serving plates, skin-side down.
Spoon over the garlic yoghurt and drizzle on the honey-harissa sauce.
Serve the buttery cabbage and roasted potatoes alongside. Sprinkle the lemon zest over the roasted potatoes.
Finish by scattering over Greek style salad cheese and flaked almonds.
