Roasted Butternut Squash
A simple roasted butternut squash recipe
Butternut squash is a fantastic alternative to pumpkin or potatoes. Cubed, sliced or halved, the choice is yours. Serve as a side or tossed through a salad.
Method
- Preheat oven to 220°C.
- Cut the butternut squash in half length ways. Using a spoon scoop out the seeds and discard.
- Place the butternut squash flesh side up in a baking dish.
- Brush with olive oil then scatter with thyme sprigs and rosemary. Season with salt and pepper.
- Cook for approximately 35 minutes or until fork-tender. Serve as a side or remove skin and add to your favourite dish.
