Thursday, March 3, 2011

Recipe: Garlicky Roasted Butternut Squash


This is such a scrumptious side dish, so nice to be honest I could eat a whole bowl of it on it's own! I love butternut squash, and coating it in this delicious herby garlicky oil really helps it to get a beautiful texture whilst it roasts away in the oven. This would be a lovely accompanient to any cut of meat, or it is VERY nice (this is how i had it last night) on the side of a feta and spinach pie, with some salad.

Garlicky Roast Butternut Squash (serves 3 as a side dish) 74p per person

4 tbsp extra virgin olive oil
2 tbsp olive oil
10g fresh parsley leaves (plus a little extra for garnish)
½ tsp dried rosemary
1 tsp paprika
1.5 tsp sugar
4 cloves garlic
800g (about 1 medium) peeled and diced butternut squash
½ large white onion, diced roughly
Salt and pepper

1. Heat the oven to 200C. In a food processor, blend together the extra virgin olive oil, normal olive oil, parsley, rosemary, paprika, garlic and sugar.
2. Put the diced butternut squash and white onion in a bowl with the garlicky herb mixture and mix it all together with your hands until the vegetables are well coated.
3. Put the squash into a roasting dish, season with salt and pepper and put into the oven for 20 minutes. Take out of the oven, stir the mixture in the roasting dish, and put back in the oven for a final 15 minutes.
4. Garnish with a little extra freshly chopped parsley, and serve!

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