This is perfect for a warming Saturday supper….
I reckon this is a dish I could eat a lot of, and on its own. It is a mouthful to say and indeed a mouthful to eat! And a fine mouthful at that.
I had a butternut squash but wanted to experiment rather than just roast it straight. I peeled the beast, cut it into rings then halved the pieces. I then cut about 8 baby new potatoes in half.
I gurzled – new word I just made up (and I like it!) – some olive oil into a roasting tin and scattered over 2 tablespoons of cumin seeds . I popped this into a hot oven – 200c- for about 10 minutes, then added (carefully mind) the squash pieces and the potatoes. I then put the roasting tin back in the oven for around 40 minutes.
I had a loin of pork in the oven roasting satisfyingly…
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