Roast butternut squash
There’s something about roast butternut squash that’s just pure comfort and goodness. Wholesome, is perhaps a better word, in almost every sense of it. If you haven’t had roast butternut squash before, then it’s time to find yourself a squash and crank up that oven – roast butternut squash is where it is at.
This recipe comes pretty solidly in the ‘comfort food‘ category – it’s warming, comforting, smooth and delicious. But in a change from type for this category of our favourite dinners, it’s not smothered in cheese and is actually pretty darn healthy.
How come? Well, you’re roasting a vegetable – that’s pretty much the crux of it. I’m pretty sure I’ve used the exact phrasing above to describe mac n cheese, but here it’s vegetable all the way. Sure it sounds like a motivational Instagram post about ‘making the right choices for your body’, but believe me, this dish is packed full of the same kind of soul nutrients that make a bowl of mac n cheese so devourable or a mug of tomato soup just like a hug.
When’s this recipe for? It’s good for evenings where you’re just a little done with the world. Those days we all have when we’ve been rushing all over the joint throughout the day and come the evening it’s time for good food and a book (oh ok, or binge watching trashy tv on Netflix).
You can make this recipe for two – there are two halves to a squash after all – but I am a fan of chucking half in a soup recipe and then keeping the other half for roasted deliciousness.
Roast butternut squash is:
- smooth, so so smooth and delicious
- actually pretty good for you
- easy to make – score it and whack it in the oven
- high on the garlic goodness scale
- comfort food through and through.
This is a recipe for nights in. It takes about an hour to make, but you can pretty much leave it to its own devices once it’s in the oven. Serves one.
- 1 butternut squash
- 1 tbsp olive oil
- 1 clove of garlic
- 10-15 sprigs of thyme
- 1 red onion
- 1 courgette
- 1 red pepper
- 8 cherry tomatoes
- 50g pine nuts
- 1 tbsp breadcrumbs
- 2 tbsp chopped parsley
- 1 tbsp grated parmesan
- salt and pepper
Turn your oven up to 200°C and get out a large baking tray.
Half your butternut squash, draw a criss-cross pattern into it. Season with salt and pepper, drizzle in olive oil and roast in the oven for 30-40 minutes until it is tender.
Chop the onion into wedges, the courgette into in quarter discs about 1cm thick and pepper into squares about 1-2cm. Roast with a little olive oil for 20-25 minutes until they are beginning to brown at the edge, then add the tomatoes and pine nuts. Cook for 10 minutes.
Grate the parmesan, chop the parsley and mix them with the breadcrumbs.
Arrange the roast veg into the butternut squash halves and then scatter over half the parmesan, parsley and breadcrumbs. Roast for a further 10 minutes. Scatter over the remaining mix and serve.
Keywords: roast butternut squash