Roasted squash

Cook Eat and Travel
Cook Eat and Travel @cook_7467232
Bristol

Over the years I’ve seen roasted squash cooked in many ways and I’ve got to say this particular way is one of my favourites.

Roasted squash

Over the years I’ve seen roasted squash cooked in many ways and I’ve got to say this particular way is one of my favourites.

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Ingredients

40min
4 servings
  1. 1large butternut squash - seeded, and cut into slices
  2. 2 tablespoonsolive oil
  3. 2 clovesgarlic, minced
  4. salt and ground black pepper
  5. 100 gsweet peas
  6. for dip - use my recipe for miso hummus adding extra 50ml cold water and 50ml olive oil

Cooking Instructions

40min
  1. 1

    Preheat the oven to 200 C

  2. 2

    Halve the butternut squash, remove all seeds, then cut the squash into slices or chunks with the skin left on.

  3. 3

    Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated butternut squash on a baking tray.

  4. 4

    Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes.

  5. 5

    For the steam sweet peas. Cover the steamer or saucepan and steam the peas for about two minutes or until they turn bright green.

  6. 6

    Serve hot on plate with miso dip hummus.

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Cook Eat and Travel
Cook Eat and Travel @cook_7467232
on
Bristol
Hi I`m Greg 😀 🔸father of 1 lovely daughter 🔸vegetarian, try to be vegan, GF, and sugar free 🌱 🔸chef 👉want to start eating better? 👉come eat with me!www.cookeatandtravel.blogspot.co.uk
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