Roasting can bring the best out of some vegetables. Butternut squash and turnip are good examples. Roasting intensifies their otherwise somewhat bland flavour, producing sweet and nutty chips. They taste great on their own and even better dipped in this simple and speedy bbq sauce.
To make the chips you will need:
1/2 medium butternut squash
1 small turnip
In a small bowl combine 4 tablespoons olive oil with 1 tablespoon dried oregano. Set aside.
Preheat the oven to 375F/ 190C/ gas mark 5. Peel the squash and turnip and cut into thick chips. Place the chips on a large lined baking tray spreading evenly. Coat with the oregano mixture using a pastry brush. Sprinkle with some sea salt if you like. Place in the oven and bake for 1 hour turning once half way through roasting. For a crispier finish increase the temperature to 425 F/ 220 C / gas mark 7 for the last 10 minutes of roasting.
While the chips are roasting in the oven make the bbq sauce. You will need:
1 chopped onion
2 garlic cloves, chopped
1/2 celery stick, chopped
1/2 cup tomato passata
2 tablespoons tomato puree
2 tablespoons white wine
2 tablespoons vinegar
1 bay leaf
1 and 1/2 teaspoon smoked paprika
1/3 teaspoon cayenne pepper
1/2 teaspoon sea salt
2 tablespoons olive oil for frying
Heat the oil in a frying pan, add the onion, garlic, celery and bay leaf and fry on medium heat for 3-4 minutes stirring often. Add the wine and simmer for 3 minutes. Then add the remaining ingredients and simmer for a further 5 minutes continuing to stir often to ensure the mixture does not stick to the pan.
Place the sauce in the bowl of a food processor and puree until the mixture is silky smooth.