Rachael has put together this perfect autumnal side dish – soft, buttery, cheesy, garlic, butternut squash with a crispy skin.
Ingredients:
- 50g Salted butter
- 2 Cloves of oak smoked garlic
- 1 Butternut squash
- 50g Parmesan
- Sprig of Parsley
- 1 Tbsp of olive oil
Method
1. Preheat the oven to 180c Fan, 200c Con, Gas 6.
2. With a sharp knife cut off the top and bottom hard stalks from the butternut squash. Then with a peeler peel the outer skin off. Then slice the butternut squash in half lengthwise.
3. Scoop out the seeds* and the stringy flesh.
4. Now place two wooden spoons lengthwise on either side of the butternut squash. This will stop the knife from going all the way through.
5. Carefully thinly cut incisions across the butternut squash, the wooden spoons should prevent the knife from cutting all the way through.
6. Place the halves into a baking tray and drizzle the oil over. Season with salt and pepper.
7. Roast in the oven for 40 minutes.
8. Meanwhile soften the butter and crush the garlic. Mix the butter, garlic and parsley until well combined.
9. 10 minutes before the end of cooking time, spread the butter over the butternut squash. Put back in the oven for the remainder of cooking time or until soft throughout and crispy on the outer.
10. Sprinkle with parmesan, season, and enjoy.
Tip: *Keep the seeds and roast them in the oven with salt, pepper or even curry spices and a small amount of oil. Cook for 5-10 minutes or until you hear the seeds popping. Serve as a delicious snack.
