Roast Butternut Squash with Chilli, Rosemary and Garlic.

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.

Calories 410

103 per portion

Serves4:

1 large or 2 small butternut squash (1kg)

6-8 cloves of garlic

1 red chilli

Few sprigs of rosemary

Olive oil

Sea salt & black pepper

Juice of half a lemon

Method

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.