Delicious roasted pumpkin or butternut squash mashed with roasted garlic and fresh rosemary. So simple to make with just a few ingredients and so tasty!
The sweet flesh of pumpkin or butternut squash is wonderful roasted with garlic, a sprinkle of sea salt, fragrant rosemary and a little butter and is a great accompaniment to fish or roast chicken. Serves 3 as a side dish.
You’ll need : –
- 1 kg of pumpkin or butternut squash
- 4 fat cloves of garlic in their skins
- 1 large sprig of fresh rosemary
- sea salt flakes
- 20g butter
- olive oil
Put the oven on 200c. Remove the skin and seeds from the pumpkin or squash and cut the flesh into chunks (approximately 2cm in size).
Drizzle a little olive oil into a roasting tray, add the pumpkin pieces and shake the tray to coat the pieces. Add the garlic and a good pinch of sea salt. Place in the oven and roast for approximately half an hour, turning the pieces once during the cooking time.
Remove the rosemary leaves from the stalks and very finely chop the leaves.
Remove the pumpkin from the oven, slip the garlic out of their skins and mash with the pumpkin, butter and finely chopped rosemary.
Add a few more flakes of sea salt if required. So simple and delicious, and lovely with Sunday roast!