Roasted Butternut Squash
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I’d bought a Butternut Squash to be roasted at a barbeque but there was half leftover so I looked up some recipes for Butternut Squash online and found one that was easy to make and did not require me buying too many ingredients.
What you need:
- 1 Butternut Squash
- Butter and/or olive oil
- Fresh rosemary
- Salt, sugar, pepper
How to:
- Slice the butternut squash into half then into thick slices like in the picture above.
- Lay out a piece of kitchen foil and brush the foil with butter or olive oil. Lay the slices on the foil and brush them with olive oil or butter.
- Sprinkle some salt, sugar and pepper over the squash slices.
- Place the rosemary on and around the squash slices
- Cover with another piece of foil and roast in an oven at 180 Celcius for about
15 minutes until the squash is tender. - Remove the foil covering it and continue to roast it until it starts to brown around the edges. Turn it over and repeat. It should take about 15-20 minutes for it to brown and slightly crisp around the edges.
- Remove and serve.
I served it with my roast chicken and although it was nice, it was a bit much to have both roasted items together. The squash has a buttery flavour (hence its name) and a little spicy aftertaste. It is quite filling so I reckon that butternut squash might be a good main dish for vegetarians plus, its easy to make too!
Try it and tell me how you like it!
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