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snacks and sides | serves 4
"This is a never-fail recipe," says Jamie. "And it's a way of making squash taste insanely good, no matter what you put with it. Of course there's the odd exception, but whether I'm making a soup, pasta, ravioli filling, risotto or putting it in salads, I almost always start off my squash by roasting it this way." It's equally good as a side vegetable. Try serving alongside lamb chops.
1. Preheat your oven to 200C/gas 6. Bash all your spices together in a pestle with a good pinch of sea salt and freshly ground black pepper, add a few lugs of olive oil and mix well. Rub this all over the squash segments, then place them on a roasting tray. Get a piece of greaseproof paper to cover the tray, wet it and squeeze off any excess moisture, then rub one side with some olive oil and put it, oiled-side down, on top of the squash. Bake in the hot oven for about 25 minutes.
2. Just before time is up, pick the rosemary leaves and dress them in your hands with a tiny bit of olive oil. Remove the tray from the oven, get rid of the paper, then sprinkle over the rosemary it will give a delicious flavour. Put it all back in the oven uncovered and turn the temperature down to 170C/gas 3, brushing the pieces with a bit of olive oil if you feel they need it. Cook for another 25 minutes, or until the squash is soft, golden and delicious looking. Take the tray out and sprinkle with salt from a height to finish.
See here for tips on how to prepare squash
Recipe Jamie Oliver
Photo Jamie Oliver
from Issue 3
ingredients 1 heaped tsp each of fennel seeds and ground coriander
1 tsp dried oregano
A pinch or two of dried chilli
A pinch of ground cinnamon
1 butternut squash, halved, deseeded, cut into 8 lengthways
A few sprigs of fresh rosemary