Enjoy this mood boosting butternut squash roasted. Buttery flesh and papery skin make it a perfect dinner party delight. Top with goats cheese or serve alongside fish or chicken.
- 1 Large butternut squash
- 4 Sprigs of fresh rosemary
- 3-4tbsp Olive Oil
- 1 Bulb whole garlic, split into cloves and bruised. (press with the side of knife to crack the skins)
- 2 Sprigs of oregano, leaves stripped and chop
- - Salt and pepper
- Preheat the oven to 220°C/fan 200°C/gas mark 7.
- Halve the squash and remove the seeds, leaving the skin on, then cut it into wedges (approximately 2cm thick). Scatter over a large shallow ovenproof dish or roasting tin. Add the rosemary sprigs, drizzle with the oil and season with salt and pepper. Toss to coat, then add the bruised garlic to the tin.
- Roast in the oven for 30–40 minutes until the squash is tender and starting to caramelise. Sprinkle over the oregano and roast for 5 minutes more. Season again and serve.
How to cheat...
How to show off...
- Seasonal salad
Top your roasted butternut squash wedges with leaves, crumbled soft goats cheese and a drizzle of hazelnut olive oil for a delicious dinner party starter.
Add a grating of fresh Parmesan to your butternut squash wedges for extra indulgence. Delicious!
- How do I cut a butternut squash?
Hold the squash steady on a chopping board and use a sharp knife to trim off the top and bottom. Cut the squash in half long-ways. Use a vegetable peeler to remove the skin and scoop out the seeds. Use the same sharp knife to slice into wedges.
- Do I have to peel butternut squash before I roast it?
This really depends on the type of squash or pumpkin you are using. If it is a small variety like an acorn squash they have thinner skin and you can leave it on to cook. A traditional variety has a thick skin and is easier to eat if removed.
- Can I use potato instead of butternut squash?
Yes potato is just as delicious roasted with rosemary, garlic and olive oil. No problem.
- Where can I get this recipe from?
This recipe is from The Higgidy Cookbook by Camilla Stephens published by Mitchell Beazley, hardback, £20.