VegBox Recipes

Creamy, Roasted Butternut Squash

I invented this recipe by accident whilst roasting a butternut squash for lunch a couple of weeks ago. I had half a tub of cream left in the fridge and wondered what would happen... The result is delicious. Great with any squash or pumpkin.
 
 

Ingredients

Serves 4 as a large side dish

  • 1 butternut squash
  • 5 tablespoons double cream
 

Method

  1. Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1/2 inch cubes.

  2. Steam in a steamer (or in a large sieve above a pan of boiling water) until soft - about 10-15 minutes.
 

Time From Cupboard-To-Table

35 minutes
 

Notes & Variations on Creamy, Roasted Butternut Squash

Try adding freshly grated nutmeg to the cream for a sweeter flavour.

Or for a more savoury variation, throw in a handful of fresh sage leaves.

 
 
 

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