Roasted Butternut Squash Recipe
2kg butternut squash (approximately 2 small)
2 red onions, sliced into thin wedges
4 tablespoons olive oil
4 sprigs fresh rosemary
salt and pepper
1 Preheat the oven to 200C / Gas 6 / 400F.
2 Halve the butternut squash and remove the seeds in the centre. Peel the squash and chop the flesh into small cubes, place in a large bowl.
3 Add the chopped red onion to the squash, along with the olive oil and then season lightly with salt and pepper.
4 Transfer the vegetable onto a baking sheet and place the rosemary sprigs with them. Roast in the oven for around 30 – 40 minutes until the squash is nice and tender and it is beginning to turn golden brown at the edges.
5 Serve once ready.