One of the best things about September is the all the bright, beautiful butternut squash about! More well known for my blackberry and apple crumble cakes I thought I’d show you that I can also do Autumnal savoury as well!
With cold nights creeping in, get warm with this delicious recipe.
I love it’s cheerful yellow for brightening up a meal and it’s the one vegetable dish I make that the children are guaranteed to eat, even when they are in a fussy mood.
Super Scrumptious Oven Roasted Butternut Squash.
Oven roasted butternut squash with freshly picked rosemary, carrots and mushrooms.
Pre-heat the oven to 220° (fan)
Slice ends off butternut squash and peel.
Cut the squash in half and use a spoon to scoop out the seeds.
Dice the butternut squash.
Add the diced butternut squash to an ovenproof dish with the sprigs of rosemary. Sprinkle over the salt and pepper.
Drizzle with olive oil and add to the oven, putting the timer on for 10 minutes.
When the timer goes off, add the chopped carrots. Put the timer on for 10 minutes.
Add the mushrooms and more oil if necessary. Put the timer on for the last 10 minutes.
Remove from the oven and enjoy!