Ingredients
- Serves 8-10 as a side
- 1 whole buttercup squash, cut in half horizontally
- 50 g butter
- 2 Tbsp olive oil
- Freshly grated nutmeg
- 1 tsp fresh rosemary leaves (approx.)
- 2 cloves garlic, sliced thinly
- Sea salt and freshly cracked pepper.
WHOLE ROAST BUTTERCUP SQUASH
Method
- Preheat the oven to 180C Carefully cut the squash in half horizontally, open out and remove all the seeds
- Place on a baking tray with the flesh side facing up
- Place half the butter on each, generously grate over the nutmeg so the surface has a thin coating
- Add the rosemary leaves, garlic, salt and pepper and drizzle over the oil
- Wrap loosely in foil and bake on baking tray until flesh is tender (approx
- 40 minutes)
- Remove and serve the halves as they are or scoop out the flesh and serve
Comments
When an ingredient is so beautiful you want to leave it like that and by adding only a few flavours and not tampering with it you end up with quite a magical result.
Thanks to BRYDONE GROWERS for providing the squash used in the demonstration at the market
Please click here if you would like to download a printable copy
