Sweet roasted squash with shallots

    50 min

    Roasted vegetables are sweetened with a touch of maple syrup. Serve these instead of roast potatoes to accompany meat.

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    Serves: 4 

    • 900 g (2 lb) butternut squash
    • 8 shallots
    • A few sprigs of fresh thyme
    • 1 teaspoon olive oil
    • 2 teaspoons maple syrup, or clear honey
    • Salt and black pepper

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oven to 190°C (375°F, gas mark 5). Cut the squash in half lengthways, remove the seeds and peel then cut the flesh into 3 cm (1¼ in) cubes. Put them into a large mixing bowl.
    2. Peel the shallots and add them to the squash with most of the sprigs of thyme, reserving a few to use as a garnish.
    3. Mix together the oil and maple syrup or honey and add salt and pepper to taste, then pour it into the vegetables, tossing to coat them evenly.
    4. Tip the vegetables into a roasting tin and cook for 30-35 minutes, turning them occasionally, until they are tender and golden brown. Garnish with the reserved sprigs of thyme and serve.

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