Roasted Butternut Squash

Sunday, 29 January 2012

I roasted some butternut squash!  That’s it... well not quite, it was going to be soup... then I ate it off the baking tray.  It was too close to lunch, I needed food, my stomach was growling, my temper was simmering, I needed to eat and so I did, standing over the oven just after I took these photos.  It was delicious.  Sometimes the simplest things are the best.  Next time I’ll make the soup, I promise. 
Preheat the oven to gas mark 6, 200°C.  Using a large sharp knife cut the squash in half.  Scoop out the seeds.  Cut the squash in to slices and place on a parchment lined baking tray.  Rub with olive oil and roast for about 40 minutes until the flesh is golden and tender.

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