Moroccan Spiced Butternut Squash, Albert Bartlett Crisp Roast Potatoes & Fresh Mint Salsa

Roast potatoes with a Moroccan twist!

60 minutes


  • 600 g frozen butternut squash (chunks)
  • 1 tsp ground cumin
  • 1 tsp ground fennel seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 100 ml rapeseed oil
  • 600 g Albert Bartlett Rooster roast potatoes

For the mint salsa

  • 1 bunch mint
  • 1 shallot
  • 1 tsp capers
  • 1 tsp english mustard
  • 50 ml Extra virgin rapeseed oil


  • Place the butternut squash into a mixing bowl.
  • Add the spices and rape seed oil to the bowl, mix well together.
  • Place in to an oven proof dish and bake in an oven heated to 180oC for 15 minutes, turn over the squash and add the Albert Bartlett roast potatoes, return to the oven and bake for 20 minutes until the potatoes are golden, crisp and hot in the middle and the squash are soft.

For the mint salsa

  • Pick the mint leafs from the stalk and place into a food processor with the remaining ingredients.
  • Blitz all the ingredients together until a paste is formed.

To serve

  • Spoon the salsa over the squash and roast potatoes before serving.