Recipe: roast spiced potimarron with pomegranate and mustard vinaigrette
PUBLISHED: 12:59 10 January 2018 | UPDATED: 09:29 19 June 2019
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Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides
2 tsp brown sugar
1/2 tsp ground coriander
Freshly grated nutmeg
1 tbsp mustard
2 small potimarron (onion squash), peeled, seeded and sliced into 1/2 inch think pieces
6 tbsp olive oil
2 tbsp pomegranate molasses
1 tbsp red wine vinegar
1 tbsp chopped parsley
Heat the oven to 220ºC degrees. Combine the sugar, coriander, nutmeg and mustard in a small bowl. In a separate bowl place the pieces of potimarron and add half of the sugar and spice mixture.
Combine thoroughly and then add three tablespoons of olive oil, mix again. Place on a baking tray and roast in the oven for 25-30 mins, turning once during that time until golden brown.
Meanwhile heat the molasses and red wine vinegar in a pan. Remove from the heat, add the remaining sugar/spice mixture and three tablespoons of olive oil and whisk together.
Place the roasted potimarron on a serving tray and drizzle with the pomegranate reduction and serve. Garnish with the chopped parsley.