Roast Butternut Squash with Chilli, Rosemary and Garlic.
Butternut squash was something I never tasted until I grew my own. It’s a very versatile vegetable. It can beef up any meal plus it stores really well. It works beautifully in a curry as a substitute for neat. This dish goes well with chicken, pork or fish and is a great substitute for potatoes.
103 per portion
1 large or 2 small butternut squash (1kg)
6-8 cloves of garlic
1 red chilli
Few sprigs of rosemary
Sea salt & black pepper
Juice of half a lemon
Slice the squash length ways in half then in half again. Cut out the seeds section with a knife or scoop out with a spoon. Peel of the skin as it can be a little tough and cut the squash into wedges or chunks and place it a small roasting tray.
Put the cloves of garlic onto a chopping board and bash with the flat of a knife. Add them into dish along with a finely chopped chilli and the rosemary. Run some oil over, season with some salt and black pepper and toss it all about together. Roast in a preheated oven at 190°c for about 45 mins.
When finished roasting squeeze the juice of a half a lemon over the top and serve.