The sweetness of the squash contrasts beautifully with the vinegar. Delicious with labneh (page 37 or Moro Easy), fish, chicken or lamb, like the Maghrebi slow-roast shoulder of lamb (page 245 of Moro Easy) or tomato bulgur with lamb and cinnamon yoghurt (page 271 of Moro Easy).
1 large butternut squash or sweet potatoes, approx. 800g, peeled,
deseeded and cut into 3cm chunks
5 tablespoons olive oil
1 teaspoon ground cinnamon
2 garlic cloves, thinly sliced
3 tablespoons finely chopped rosemary
3 tablespoons aged, good-quality red wine vinegar like cabernet sauvignon,
or sherry vinegar (page 303) + pinch sugar if not sweet
1–2 teaspoons finely chopped red chilli (to taste)
Preheat the oven to 200°C/400°F/gas 6.
Toss the squash with 2 tablespoons olive oil, the cinnamon, salt and pepper.
Lay on a large roasting tray and roast in the oven for 20 minutes, until soft and caramelised. Check for seasoning.
Meanwhile, heat the remaining olive oil over a low to medium heat. Add the garlic and rosemary and fry gently for 2–3 minutes until the garlic is golden, then add the vinegar, taking care it doesn’t spit too much, and simmer for 30 seconds. Spoon the vinegar mixture over the squash and serve with the chilli on top.