Monday, 23 May 2011

Roasted Butternut Squash

A very simple recipe to make a great side to lots of dishes:

1 butternut squash

Cut the squash in half and place skin side up on a baking tray. Cook in a hot oven at 180 degrees until the flesh is soft and the skins have browned and blackened in places, (roughly 30-40 minutes). Chop into chunks, skins and all, and mash slightly with a fork. Stir in a little butter, some freshly chopped parsley and sprinkle generously with salt and ground black pepper.

Last night I served it with a Moroccan chicken & almond bastilla that I bought from the deli attached to Flavours Dining on my way home.

Alternatively, crumble over some feta, sprinkle with freshly roasted pine nuts and serve with a green salad as a deliciously light evening meal.

1 comment:

  1. just had this for my supper with feta, fresh chives & green salad - yum yum. emily.