A simple and delicious recipe for you all today. Butternut squash is a massively under-used veggie, considering its something so delicious. It feels like it’s somewhere between a sweet potato and a pumpkin flavour-wise.
This butternut squash recipe requires minimal prep, and you can then just leave it to look after itself in the oven. Even though butternut squash may seem a bit autumnal, its great added to big salads in summer- which is why I’m giving it to you now. You can also use this root veg as a side in any meal where you would usually use sweet potato, and so make it all year long. I personally love it with omelettes and greens, or veggie burgers and a side salad topped with feta…
Ingredients (serves 3-4)
- 1 medium butternut squash, end removed, seeds scooped out, and flesh cut into small chunks
- Balsamic vinegar (NOT “balsamic dressing”), approx. 2tbsp
- Chilli flakes, to taste (I went with about 2tsp)
- Salt, to taste
- Black pepper, to taste
- Italian herbs 1tsp
- 2 garlic cloves, VERY finely sliced
- Pre-heat the oven to 200*c, and line a tray with foil. Add some non-stick spray.
- Throw the butternut squash chunks onto the tray, and add all of the seasonings and balsamic vinegar. Get your hands in and toss to coat.
- Loosely cover with foil and place into the oven for 60 minutes. After 50 minutes remove the foil, toss about with a couple of forks, and return to the oven for the remaining time.
- Plate up.