Roasted squash

From Jamie's Italy

Ingredients

1 large squash
1 dried red chilli
a large handful of fresh sage leaves
1 tsp of cinnamon
olive oil

Preheat oven to 180 degrees. Cut the squash into slices or chunks. Using a pestle and mortar, bash up the dried red chilli with a good pinch of salt. Add the whole sage leaves, the cinnamon and enough olive oil to loosen the mixture and rub it all over the squash so they are well covered.

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Cover tightly with tin foil and bake for 30 minutes, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.


I normally can't stand cinnamon in my food but I believe I have located the one dish that I consider cinnamon to work wonderfully well with. It's amazing how sweet a vegetable dish can be without any sugar. I think it would be even better if i used fresh sage leaves but it's singapore after all and sage leaves are expensive here.