Ingredients

Serves 4 as a side dish

• 1 large butternut squash
• 15 ml vegetable oil (e.g. olive oil, sesame oil, sunflower

Method

1. Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half, lengthwise, and use a spoon to remove the seeds.
   
   
2. Brush the cut surface of the squash with the oil
   
   
3. Bake on a tray at 180 degrees C for up to 30 minutes, until the squash is soft.
   If it starts to brown too much before it is cooked, lightly cover it with foil
   

Time From Cupboard-To-Table

Notes & Variations on Baked Butternut Squash

Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.

For a delicious variation, stuff the seed area with one of the following mixes.

Finely chopped onion, garlic & thyme leaves.

Sweetcorn, Cheddar & chilli.

Crushed pine nuts, breadcrumbs & sage.

Chopped dried apricots, raisins, grated apple & ground almonds.

Or experiment with your own stuffing.

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