The super advantage of butternut squash is that it is available all year round, unlike pumpkin, its similar alternative, which is only available in Autumn. It is such a stunning vegetable with its distinctive hourglass shape and golden amber flesh, which adds vibrance and charm to any meal. The downside, however, is the peeling and chopping up part. I have noticed that some people like to roast squash with the skin on but I prefer it without the skin so I don’t mind spending that little bit longer to peel it – a sturdy wooden chopping board and a long sharp knife does the job nicely.
During the warmer months, I regularly cook roasted butternut squash teamed with cherry tomatoes – a simple, light, refreshing side dish, it compliments fish and grilled meats beautifully. Cherry tomatoes and squash both have natural sweetness in taste so just before serving I add shavings of hard salty goats cheese and fresh basil leaves to balance the flavours.
My mum, who is vegetarian, absolutely adores this recipe and she sometimes eats it with a bit of pasta on the side as a main meal.
1 butternut squash
1 pack cherry tomatoes
100g hard goats cheese
large handful fresh basil leaves
1 tsp salt
1 tsp pepper
2 tbsp olive oil
- Peel and chop butternut squash into bite-size chunks.
- Preheat oven 200°C/Fan 180°C/gas 6.
- Line a baking tray with baking paper. Scatter the squash and cherry tomatoes onto the tray. Drizzle 2 tbsp olive oil and the salt and pepper and mix well into the vegetables.
- Roast for 30 mins. Mix the vegetables halfway through cooking time to roast evenly.
- When serving, shave goats cheese over the vegetables using a carrot peeler and scatter the basil leaves on top.