Butternut Squash

We were fortunate to be given a butternut squash by a green-fingered relative who had grown a bumper crop this year.  Not so fortunately however, we had never cooked one before but a quick flick through our many cookbooks gave us some inspiration.

We decided to keep it simple and roast the squash with some herbs and olive oil.  After cutting it into wedges and scooping out the seeds (good practice for Hallowe’en next month!) we drizzled with olive oil, seasoned with salt and pepper and dotted with butter.  Luckily we have some parsley and chives still growing in our kitchen window box, so we added a handful of those, chopped finely, to finish off.

Half an hour in the oven at 180°C and we had a delicious accompaniment for our roast vegetable and mozzarella parcels! 

LouLou & Will x