Butternut squash is a fantastic ingredient, bringing lots of colour and vibrancy to the mix when seasonal ingredients are quite low on the ground. Full of vitamin C and beta-carotene, it’s also great for the immune system just when you need it.
This side is fantastic with a wintry roast dinner, or as an alternative to chips!
Roasted Butternut Squash
- non stick baking tray
- 1 large butternut squash
- 4 tbsp olive oil
- 3 sprigs thyme
- salt and pepper
- Cut the squash down the middle lengthways, and then cut each half again to give four quarters. Using a large spoon, scope the seeds from the bottom ends.
- Preheat oven to 200C, 180C fan, gas mark 6.
- Cut each piece lengthways into large wedges. Toss in a large bowl with the oil and the seasoning.
- Place on the baking tray, skin side down. Sprinkle over the thyme. Roast for between 25 and 30 minutes, until golden in colour and tender