Butternut Squash, Plus Some Celeriac

Jamie Oliver cuts the sweetness of traditional Thanksgiving squash with chilies, then makes his case for celery root.

Spicy Roasted Squash

Yield: Serves 6

Ingredients:
1 butternut squash (about 1–1.5kg)
1 heaped tablespoon coriander seeds
2 small dried red chilis (or to taste)
sea salt and freshly ground black pepper
4 cloves of garlic, squashed
a few sprigs of fresh rosemary
6 slices of good-quality back bacon
1 tablespoon olive oil

“The coriander and chili give it just the right kick, and the smokiness of the bacon makes it a lovely, easy little side dish for your turkey.”

Directions: Preheat your oven to 400°F.

Wash the squash, then cut it in half with a large, sharp knife (cut off one side and roll the squash on to the cut edge to make it safer and easier). With a large spoon, remove the seeds from the squash. Cut the squash lengthwise into quarters and then cut the quarters in half lengthwise to give boat-shaped wedges of squash. (Quite frankly, it doesn’t matter if you hack it up as long as the pieces are roughly the same shape.) Place the pieces into a roasting tray.

Put the spices into a pestle and mortar and pound them up with a pinch of salt. Scrape them into the tray over the squash, add the garlic, rosemary, bacon and olive oil.

Toss the squash, making sure that all the pieces are well coated with the flavors, and arrange the bacon over some of the wedges. Roast in the oven for about 30 minutes, or until tender. The spicy flavor will cook into the squash, which will crisp lightly, the skin becoming caramelized and chewy.

Jamie Oliver’s Celeriac Gratin