Root vegetables are cheap in Britain, especially something like butternut Squash. You see it in the supermarket, this bulbous vegetable and it’s only £1, but you’re like: “how in god’s name do you EAT it? Let alone COOK it”. Well, question no more because I have a simple recipe here on how to cook butternut squash. Today-ROAST IT. I love roasting vegetables, and butternut squash is lovely roasted. It’s filling, and works really well as a side or in a big salad. I am going to experiment with crusted butternut squash soon…
–1 butternut squash
-3 tablespoons of olive oil
-rosemary and basil
– Pre-heat the oven to gas mark 8-9/220 c.
– Here’s how to chop the squash. Hold it horizontally, and chop the squash from the smaller end so that you get large medallions, and keep chopping until you reach the seeded end (the bulbous part of the vegetable). With these medallions, chop them into quarters.
-Now with the seeded end. Right now you should have a ‘butternut bowl’, i.e a roundish butternut with a hole in the top. Slice this in half from the top the bottom, so you have two halves which have bowl of seeds in them. Scoop and discard the seeds, and then chop the remaining butternut into chunks.
– Put the butternut in a roasting pan, and cover with the oil and sprigs of rosemary and fresh basil leaves if you have them. Make sure the chunks are covered, and then put in the oven for 1 ½ hours, or until the outside skin is brown(like picture below).
-Lovely lovely, eat hot or cold and definitely EAT THE SKIN, IT’S MY FAVOURITE PART.