roasted squash

servings
4

method

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. Even though it’s very Tuscan in style, the flavors remind me of English chutney recipes that I’ve come across in old cookbooks. When roasted like this, the squash is wonderful eaten as part of an antipasti plate, or in soups, or tossed with pasta, or with meat. Other types of squash that are great for roasting are onion squash (which has a dense orange skin) and acorn squash (which has an orangey-gray skin and is a bit more squashed than round). Ask your local fruit and veg man for guidance if you’re not sure.

Preheat your oven to 180°C/350°F/gas 4. Halve the butternut squash, remove and reserve the seeds, then cut the squash into slices or chunks with the skin left on. Using a pestle and mortar, or a metal bowl with a rolling pin, bash up the dried red chili with a good pinch of salt. Add the whole sage leaves, the pieces of cinnamon and enough olive oil to loosen the mixture, and rub the whole lot over all the squash pieces so they are well covered.

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp. Remove the cinnamon and tuck in!

• from Jamie's Italy

ingredients

• 1 large butternut squash
• 1 dried red chilli
• sea salt and freshly ground black pepper
• a large handful of fresh sage leaves
• 1 stick of cinnamon, broken into pieces
• olive oil

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1. by Nikisha on Thu 13 Oct 2011 @ 11:52

Gonna try this today but because the butternut squash I get here is too big for 2 people I'm gonna use Hokkaido. Gonna serve it with some barbecued chicken breasts.

2. by vi on Tue 26 Jul 2011 @ 21:53

hello, can i use fresh chili in absence of dried? how much?

3. by louise on Mon 24 Dec 2007 @ 18:43

going to try this receipe tomorrow. (christmas day)
for something different

4. by Dawn McCormick on Tue 27 Nov 2007 @ 17:24

Yes, sage is so easy to grow and such a lovely smell to have around.

5. by Aaron Joyce on Thu 01 Nov 2007 @ 20:10

Supermarket Alexandra?! The best way to get fresh sage is to grow your own! Just a small pot on your windowsill will do well. But if you do get it from the supermarket, make sure you buy a plant as opposed to them awful shrink wrapped "fresh" leaves ;o)

6. by Alexandra Deschamps-Sonsino on Wed 24 Oct 2007 @ 20:23

I've been making this recipe repeatedly for my vegetarian boyfriend and it's great. Haven't had a chance to include the sage leaves so far but will try to remember next time i'm at the supermarket!

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