You’ve heard of potato and even sweet potato wedges, well, now it’s time to try butternut wedges. These wedges are an absolute treat with hints of garlic and herbs especially coming through.
The versatility of butternut
Butternut has a naturally sweet and nutty flavour which makes it that much more versatile in the kitchen. And with this wedges recipe, we will be playing around with the fact that butternut works brilliantly with both savoury and sweet flavours.
The savoury taste will come from the herbs (oregano, rosemary, parsley, thyme) and garlic mostly, while the sweet taste will come from the treacle sugar that is added to the marinade. And a sneaky taste of sour will pop through thanks to the lemon juice – but this will just enhance all the other delicious flavours.
The perfect salad
A delicious Orzo salad will be served along with the butternut wedges. And the Mediterranean influences of the salad will complement the wedges beautifully. The salad’s main ingredient is the Orzo pasta – a Greek pasta shaped like a large grain of rice. This filling and tasty salad are completed with fresh ingredients such as olives, red peppers and of course, feta cheese.
And lastly, all you have to do is blend the ingredients together to make the dressing. Once done, you are left with a sweet and tangy salad dressing to drizzle over your meal.
Sticky Butternut Wedges with Mediterranean Orzo Salad
Ingredients
For the Sticky Butternut Wedges
- 200 g Butternut Cut into wedges
- 3 g Dried Oregano
- 2 g Rosemary Finely chopped
- 2 g Parsley Finely chopped
- 2 g Thyme Finely chopped
- 5 g Garlic Finely chopped
- 15 ml Olive Oil
- 15 g Treacle Sugar
- 15 ml Lemon Juice
- 2 g Fine Salt
- 1 g Fine Pepper
For the Orzo Salad
- 50 g Orzo Pasta Cooked al dente
- 20 g Kalamata Olive Pitted and cubed
- 30 g Red Pepper Diced
- 30 g Red Onion Diced
- 30 g Plum Tomato Chopped
- 30 g Greek Feta Cheese Crumbled
- 5 g Parsley Finely chopped
- 30 g Cucumber Diced
For the Dressing
- 10 ml Balsamic Vinegar
- 10 g Treacle Sugar
- 1 g Fine Pepper
- 20 ml Olive Oil
- 50 ml Coconut Cream
- 1 g Garlic Chopped
- 1 g Fine Salt
Instructions
For the Sticky Butternut Wedges
- Combine all the ingredients in a bowl & mix well.
- Place butternut wedges & marinade in a bowl. Leave to marinade for 1 hour.
- Line a baking tray with foil, brush with oil, arrange wedges on baking tray in single layer.
- Drizzle with marinade.
- Grill in oven @ 200'C for 30 min to an hour until sticky and cooked through.
For the Orzo Salad
- Mix everything together & coat with balsamic dressing.
For the Dressing
- Blitz all the ingredients together to make a smooth dressing.
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