Rose Kentish Kitchen: Roasted Butternut Squash

Monday, 23 May 2011

Roasted Butternut Squash

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

1 butternut squash
parsley
butter

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:

Anonymous8 July 2011 at 20:45
just had this for my supper with feta, fresh chives & green salad - yum yum. emily.
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How It Began

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

The Catering

It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

wine & food tasting events

Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.