Embrace the joy of cooking with this simple yet flavourful recipe. Your kitchen is your canvas and this recipe is your paint. This easy roasted butternut squash recipe is a celebration of simplicity and flavour. Imagine the sweet, nutty flavour of butternut squash, enhanced with a hint of salt and pepper, and a dash of nutmeg for extra warmth. Roasting the squash brings out its natural sweetness and gives it a delicious, slightly caramelised edge.
Ingredients:
- 1 bag butternut squash (medium, peeled and seeded, about 20oz each)
- 1 tablespoon grapeseed oil (or olive oil)
- 1/2 teaspoon salt
- 1/8 tsp black pepper
- 1 pinch of nutmeg (optional)
Method of preparation:
Preheat the oven to 200°C (400°F). Line a baking sheet with baking paper.
Cut the butternut squash into 1cm cubes and place on the prepared baking sheet.
Drizzle the grapeseed oil (or olive oil) over the squash. Sprinkle with salt, black pepper and nutmeg (if using).
Toss until the squash is well coated with the oil and spices. Place the pumpkin in an even layer on the baking tray.
Roast in the preheated oven for 25-30 minutes, until tender and lightly browned. Stir once or twice during roasting to ensure even cooking.
Remove from the oven and leave to cool for a few minutes before serving.
