Jamie Oliver's Roasted squash Summer is here and it is salad time! I get really fed up with boring cold salads so always try to jazz them up a bit by roasting vegetables, adding nice beans and pulses and using my Dads yummy Basil Vinaigrette! I had a butternut squash in the fridge and couldn't bare making a soup in this weather. So I hit the net and found this great twist on roasted butternut squash... I used lots of dried chilli but use as much or as little as you like, or even none at all if you want to share with your children.
Ingredients... 1 large butternut squash 1 dried red chilli sea salt freshly ground black pepper 1 large handful fresh sage leaves 1 stick cinnamon, broken into pieces olive oil Method... 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 chilli 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! It is so good, I have put it into a plastic container to add to my salads over the next few days. This versatile veggie is packed with more than just taste possibilities; it's also loaded with vitamin A -- 1 cup of cooked squash has 457% of the recommended daily allowance -- and is a good source of fiber, potassium, and magnesium. And like most vegetables, it's fat-, cholesterol-, and sodium-free.