Spicy Balsamic Butternut Squash

1501160938928A 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

Method

  1. Pre-heat the oven to 200*c, and line a tray with foil. Add some non-stick spray.
  2. 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.
  3. 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.
  4. Plate up.
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