Roast Squash with Garlic, Chilli and Rosemary
By: Winters on the way
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Prep time:
Cook Time: 1 hour
Servings: Serves 4
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Winters on the way
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Nov 27, 2009
at 01:06 PM
A golden brown roast squash dish, perfect for parties.
Ingredients
• 1 large butternut squash, about 1kg, or the equivalent weight of Crown Prince, acorn or other squash or pumpkin
• 6-8 fat garlic cloves, skin on, lightly squashed
• a few sprigs of rosemary
• 1 fairly hot red chilli, deseeded and finely chopped
• 4-5 tbsp rapeseed or olive oil
• 40g pine nuts or walnuts (optional)
• juice of ½ a lemon
• salt and freshly ground black pepper
• 6-8 fat garlic cloves, skin on, lightly squashed
• a few sprigs of rosemary
• 1 fairly hot red chilli, deseeded and finely chopped
• 4-5 tbsp rapeseed or olive oil
• 40g pine nuts or walnuts (optional)
• juice of ½ a lemon
• salt and freshly ground black pepper
Directions
Preheat the oven to 190C/gas 5.
Slice the squash into quarters and deseed it, scooping out the seeds with a spoon (you can dry the seeds in an airing cupboard and use them to grow your own squashes). I leave the skin on most squashes when I’m roasting them but you can peel it off if you prefer. Cut the squash into wedges or chunks and put them in a small roasting tin. Add the garlic and rosemary, the chopped chilli and lots of salt and pepper. Trickle over 2-3 tbsp oil and toss the lot together. Roast for 40-55 minutes, stirring halfway through, until the squash is completely soft and starting to caramelise.
Meanwhile, if you’re using nuts, toast them in a dry frying pan over a medium heat for a few minutes, until golden brown.
Scatter the nuts over the roasted squash. Add a squeeze of lemon juice and another good trickle of oil, then serve.
Slice the squash into quarters and deseed it, scooping out the seeds with a spoon (you can dry the seeds in an airing cupboard and use them to grow your own squashes). I leave the skin on most squashes when I’m roasting them but you can peel it off if you prefer. Cut the squash into wedges or chunks and put them in a small roasting tin. Add the garlic and rosemary, the chopped chilli and lots of salt and pepper. Trickle over 2-3 tbsp oil and toss the lot together. Roast for 40-55 minutes, stirring halfway through, until the squash is completely soft and starting to caramelise.
Meanwhile, if you’re using nuts, toast them in a dry frying pan over a medium heat for a few minutes, until golden brown.
Scatter the nuts over the roasted squash. Add a squeeze of lemon juice and another good trickle of oil, then serve.
