Butternut Squash with Chilli, Garlic and Rosemary

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We love pumpkin: it’s cheerful; it keeps for weeks so you never have to think about buying it before you cook with it; it looks attractive in a bowl; it’s full of goodness and above all it has a superb texture and flavour. This recipe goes well with any fish, especially grilled salmon and with roast chicken. Vegetarians can toss it through pasta for an easy mid-week supper.

Serves 4 (divides in half or doubles easily)


1 butternut squash, peeled and cut into chunks
Knob of butter
1 garlic clove, chopped finely
2 stalks of rosemary, leaves stripped off stalks
1 red chilli, chopped finely and deseeded
Knob of butter


1. Cover the squash in boiling water for about 10-15 minutes until a fork goes through them easily (the time will depend on how large the chunks are). Drain.

2. Melt the butter in a pan and add the garlic, rosemary and chilli. Cook gently until the butter starts to brown.

3. Mash the butternut squash roughly (you don’t want it too smooth).

4. Add the butter mixture and stir well.

Recipe Variation
You can also make this with fresh oregano or marjoram but use both sparingly.



Photograph copyright foodpixies.com





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