Firstly, I would just like to thank my friends in California for allowing me to take over their kitchens while we were visiting for the month. As much as I love visiting Los Angeles and living the LA life, it was great to be back in my Muddy Kitchen Floor kitchen yesterday cooking and creating once again. After saying goodbye (almost) to the Jet Lag, I decided to do a nice roasted butternut squash for a healthy dinner. I always forget how easy it is to prepare and cook Butternut Squash. This is one of my favourite recipes.
- Olive Oil
- Butternut Squash
- 6 Cloves of Garlic
- Handful of Fresh Thyme
Halve the squash length ways and de-seed. You can always save the seeds and slow roast them later for a healthy snack or addition to a salad. Peel about 6 cloves of garlic, more if you want a stronger garlic flavour.
Place the Garlic and thyme into the de-seeded squash
Pour a generous glug of olive oil into a large roasting tin, and place the squash skin side up into the dish. Place into a oven at gas mark 6 for about 30 minutes.
Once cooked, remove the skin carefully as the squash will be steaming hot, and slice into wedges.
I served this with some mini chicken breast fillets, which had been pan roasted then cooked in the oven with some lemon slices, thyme and basil along with a nice Rocket salad with tomatoes, peppers and spring onions.