Boniato y Calabaza al Horno con Tamarindo (Tamarind-Tomato Root Vegetable Bake)

About This Recipe

Boniato (Cuban sweet potato) and calabaza (Caribbean squash) are everyday root vegetables in Cuban kitchens, usually boiled or fried simply with salt and lime. This baked version glazes them in a tamarind-tomato sauce, a tangier take that draws on the same sweet-and-sour instincts found in Cuban and broader Caribbean sauces, where tamarind occasionally shows up to cut the sweetness of root vegetables and add real depth. Cutting the boniato and calabaza into even pieces is the most important step — they cook at different rates depending on size, and boniato in particular can turn gluey if boiled too long, so roasting is the better method here for keeping distinct texture. The tamarind-tomato glaze is brushed on partway through roasting rather than at the start, so it caramelizes rather than burns over the vegetables' long cook time. This makes a satisfying vegetarian side or light main, especially alongside black beans and rice — sweet, tangy and substantial enough to anchor a plate on its own.

Ingredients

Serves 4

• 500 gboniato (Cuban sweet potato)(peeled and cut into 3cm chunks)
• 500 gcalabaza squash(peeled and cut into 3cm chunks)
• 3 tbspolive oil
• 1 tspfine sea salt(divided)
• 0.5 tspground cumin
• 2 tbsptomato paste
• 2 tbsptamarind concentrate
• 1 tbspbrown sugar
• 2 clovesgarlic(minced)
• 1 tbsplime juice
• 2 tbspchopped cilantro

Instructions

1. 1

   Preheat and season

   Preheat oven to 210°C (410°F). Toss boniato and calabaza chunks with olive oil, half the salt and cumin on a large baking sheet, spreading them in a single layer.

2. 2

   Start roasting

   Roast for 20 minutes, flipping once halfway, until the pieces are just starting to soften and color at the edges.

3. 3

   Make the glaze

   While vegetables roast, whisk together tomato paste, tamarind concentrate, brown sugar, garlic, lime juice and remaining salt in a small bowl until smooth.

4. 4

   Glaze the vegetables

   Remove the baking sheet, brush or toss the vegetables generously with the tamarind-tomato glaze, and return to the oven.

5. 5

   Finish roasting

   Roast another 15-20 minutes until the vegetables are fork-tender and the glaze has caramelized at the edges, watching in the last 5 minutes so the sugar doesn't burn.

   Adding the glaze halfway through, not at the start, is what lets it caramelize instead of scorching over the full cook time.

6. 6

   Serve

   Scatter with cilantro and serve warm as a side or over rice as a light main.

Variations

• •

  Add a pinch of cayenne to the glaze for a sweet-spicy version.

• •

  Skip the tamarind and use plain lime juice for a simpler, more traditional citrus-glazed boniato.

• •

  Toss in cubed plantain along with the root vegetables for extra sweetness and textural variety.

Storage

Refrigerate up to 4 days. Reheat in a 190°C oven for 10 minutes to re-crisp the edges rather than microwaving, which softens them.

Frequently Asked Questions