There’s nothing fancy here just the butternut squash, oil and salt to bring out the beautiful sweet flavour and roast it to an irresistible chewy texture. Roasting the slices slowly means they take on lots of colour but stay juicy and absorb the salt so you end up with a vegetable that you can happily snack on, dunk in spicy dip or serve alongside a pork loin. Butternut squash is a great source of fibre, protein and vitamins A, C and E so it’s doing you all kinds of good.
1 butternut squash
- Pre-heat the oven to 170° (150° Fan). Peel the squash with a potato peeler then cut in half and scoop out the seeds.
- Slice into similar width pieces and lay onto a non-stick baking sheet. Drizzle with olive oil and grind over with sea salt then pop into the oven for 1 hour 20 minutes.