Roasted squash goes with any meal. It’s rich hearty flavour, a bite size pieces, makes this a wonderful comfort food.
Rosemary is a fine alternative to thyme. If you have fresh herbs, be sure to chop them smaller for this dish.
I’ve conservatively said to roast the squash in the middle of the oven. Personally, for about 5-10 minutes I ‘ll move it to the top of the oven, with the top element on. This creates a somewhat crisper texture, blending lovely with the juicy inside. However, it can blacked and char quickly, so you need to watch it.
Keep the seeds to make roasted squash seeds.
Pictured beside white bean cashew mash
Roasted Butternut Squash
1 small 700 gButternut Squash
1 small 80 gRed Onion
45 g 10 teaspoonextra virginOlive Oil
- baking tray
- baking paper
- mixing bowl
- Peel the squash, halve it, remove the seeds, and dice the halves into roughly 1-2cm cube-like chunks. Place the chunks into the mixing bowl.
- Peel the onion and dice finely (~3mm). Place the onion into the mixing bowl.
- Add the salt and thyme to the mixing bowl and mix well. These ingredients will not spread as well once the olive oil is added.
- Add the olive oil to the mixing bowl and mix to coat evenly.
- Heat the oven to 180°C.
- Line a baking tray with baking paper.
- Spread the squash mixture evenly over the tray, covering as much area as possible.
- Roast in the middle of the oven for 20-30 minutes until soft and lightly browned on the top.