A simple supper of roasted winter vegetables drenched in tangy pomegranate and peanut sauce. Any extra sauce is delicious as a kind of satay sauce, too. Sub in almond or sunflower seed butter if you like; change out the vegetables (ideas given). And, to add even more protein, nestle in cubes of tofu to the roasting vegetables.
- 1/2 butternut squash
- 1/2 courgette zucchini
- 1 leek
- 1/2 celeriac or jicama (different taste though)
- 1 red onion
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 100 ml loose, natural peanut butter
- 2 tbsp pomegranate molasses more to taste
- 1 small lemon
- 1 tsp soy sauce more to taste
- 1 tsp harissa paste optional, more to taste
- 1/2 pomegranate seeds/arils from
- 2 tbsp chopped parsley
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Preheat the oven to 190C fan/210C/410F
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Start by toasting the spices. You will use this mix on the roasting vegetables and in the sauce. Pop the cumin, fennel and caraway seeds into a small pan and toast until fragrant - about 1 minute over a medium flame. Watch carefully as they burn easily. Cool briefly, then pound in a mortar and pestle or blitz in a spice grinder.
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Now prepare the vegetables to roast: Peel the butternut squash and celeriac, then cut into large bite-sized pieces. Cut the courgette into large bite-sized pieces. Trim and slice the leek into thick coins. Halve the red onion, peel and cut into wedges. Add all to a large bowl and cover with the oil, and sprinkle on about one-third of the spices.
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Add the vegetables to a large baking tray with sides. If you need to use non-stick paper do so. Place in the preheated oven. If you like, give the squash and celeriac a head start of 15 minutes. But it isn't absolutely necessary. All in at the same time will mean the other veg will be a bit more cooked. Roast for approximately 30 minutes, turning once. Or start the butternut squash & celeriac, and add the rest to the tray after 15 minutes.
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Now make the sauce. Add the peanut butter, pomegranate molasses and extra spices to a bowl. Mix with a spoon until coming together, adding the lemon juice and soy sauce to taste. Season and add harissa if you like.
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To serve, spoon over the sauce as soon as the vegetables come out of the oven, tossing lightly with a spatula to coat - it might be messy! Then sprinkle over the pomegranate seeds/arils and the parsley. Serve straight from the baking sheet to save on washing up an extra dish!
Don't like peanut butter? Sub in almond butter or sunflower seed butter. You can use tahini, but I don't like it as much here.
Need to use other veg? Feel free to experiment with what you have and what you fancy. Sweet potatoes or carrots are great instead of squash. And jicama or rutabaga instead of celeriac is a good call, although they taste very different. Add mushrooms, sliced peppers, garlic, eggplant - anything you like.
More protein? Add cubes or slices of tofu (about 200g) to the roasting vegetables. That's often how I make it these days.