European
European - British - Meat Dishes
Butternut Squash Roasties
Chef's Menu Description
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 800 g butternut squash (peeled and seeds removed, cut into 4cm chunks)
- • 2 cloves garlic (peeled and crushed)
- • 2 tsp fresh thyme (leaves only, stalks removed)
- • 2 tsp fresh rosemary (stalks removed and leaves chopped)
- • 1/4 tsp sea salt
- • 1/4 tsp black pepper
- • light olive oil cooking spray
- • extra thyme and rosemary leaves to garnish (optional)
Preparation Steps
1
Phase 1
Pre-heat the oven to 180ºC.
2
Phase 2
Place all the ingredients in an ovenproof dish and spray liberally with the olive oil spray.
3
Phase 3
Toss all the ingredients to completely coat in the spray.
4
Phase 4
Place in the oven for 1 hour and 10 minutes, turning occasionally, until the edges are browned and crispy and they’re soft in the centre when a sharp knife is inserted.
5
Phase 5
Serve at once, sprinkled with a few extra fresh thyme and rosemary leaves if wished.