About this recipe:This roast butternut squash side dish is the perfect accompaniment to a wide range of dishes and works especially well as part of a Sunday roast. Butternut squash is a fantastically versatile vegetable in season from September through December. Look for a squash which has a firm rind and feels heavy.
1 (900g) butternut squash
3 tablespoons butter, melted
1 clove garlic, chopped
1 sprig fresh rosemary, finely chopped
1 small bunch fresh parsley, chopped
salt and pepper, to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 220 C / Gas 7.
Peel the butternut squash then cut it in half. Scoop out the seeds then cut into 2cm thick slices. Transfer to a baking dish.
In a small bowl, combine the melted butter, garlic, rosemary and parsley. Pour over the butternut squash, season well then toss to coat evenly.
Bake in the preheated oven for 20 to 30 minutes, or until the butternut squash is soft and turning golden brown.