Roasted butternut with coriander and chilli salsa

Name: Roasted butternut with coriander and chilli salsa
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 butternut; 60.00 ml fresh chillies 573; 2.00 garlic cloves, crushed; salt; freshly ground black pepper to taste; 60.00 ml fresh coriander chopped; 1.00 red chilli small, deseeded and finely chopped; 1.00 garlic small cloves, chopped; 90.00 ml olive oil extra virgin; 1.00 lemon zest and juice; 5.00 ml cumin ground

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

1.00	butternut
60.00 ml	fresh chillies — 573
2.00	garlic — cloves, crushed
	salt
	freshly ground black pepper — to taste

SALSA

60.00 ml	fresh coriander — chopped
1.00	red chilli — small, deseeded and finely chopped
1.00	garlic — small cloves, chopped
90.00 ml	olive oil — extra virgin
1.00	lemon — zest and juice
5.00 ml	cumin — ground

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Method:

Preheat oven to 180 ºC. Place butternut, sliced into 5 mm thick rounds, in a bowl. Mix olive oil, garlic and seasoning and pour over butternut to coat well. Place in a roasting pan and roast for about 20 minutes, or until butternut is tender.
SALSA
In a large bowl, combine ingredients and season to taste. Serve butternut on a plate with salsa spooned over.
Serves 4.