Butternut Squash are always one of those things i buy with an intention of making some soup but somehow they inspire me to look for something interesting to do with them!
Butternut Squash are extremely cheap and versatile but i dont use them in cooking as frequently as maybe i should!
So i have decided to try and see if i could make them into a vegetarian infact these are a Vegan recipe!
RUSTIC SPICY BUTTERNUT SQUASH RIBS!
For the Marinade….
A thumb of Ginger finely grated/Chopped
2 Cloves of Garlic
1 Red Chilli Pepper chopped
Half a small Red Onion finely chopped
1 Tablespoon of Honeygar Vinegar
1 Tablespoon Dark soy sauce
1 Tablespoon of Cranberry sauce
1 Teaspoon Mushroom sauce
1 Tablespoon Tomato Ketchup
half a teaspoon of Paprika
Salt and Blackpepper
Squirt of Lemon juice
1 medium washed Butternut Squash cut into wedges.
Mix all of the above together and then cover the wedges of uncooked butternut squash in the sauce, put into the fridge covered with film for at least one hour.
Roast in an oven on 150 degrees covered with foil for 45 mins and then uncover for the last 20 mins until cooked.