We’re often cooking for two which means we often halves of things to use up, like half a butternut squash. This is our favourite way to cook it.
Roasted butternut squash – serves 4 as a side (easily halved!)
- 1 large butternut squash (about 1kg), peeled, deseeded and cut into rough 3cm chunks
- 10 small sprigs of thyme
- 50ml olive oil
Preheat the oven to 200C/400F/Gas 6.
Spread the squash out on a large baking tray, then add the thyme, drizzle with olive oil and season with salt and pepper. Give it a toss with your hands.
Roast in the oven for 30-40 minutes or until tender and starting to caramelise.
Jono & Jules do food & wine 