ROASTED BUTTERNUT SQUASH WITH GARLIC AND MUSHROOMS
Ingredients
- 2 tbsp olive oil
- 1 small butternut squash
- peeled
- seeds scraped out
- cut into pieces
- 3 garlic cloves
- peeled
- squashed
- 1 sprig fresh rosemary
- leaves only
- salt and freshly ground black pepper
- 55g/2oz chestnut mushrooms
- halved
Directions
- Preheat the oven to 180C/350F/Gas 4.
- Heat the oil in an ovenproof frying pan over a medium heat. Fry the butternut squash
- garlic
- and rosemary for 5-6 minutes
- or until coloured. Season
- to taste
- with salt and freshly ground black pepper.
- Add the mushroom halves and transfer to the oven for 10-12 minutes
- or until cooked through.
- To serve
- spoon the butternut squash and mushrooms onto a serving plate and serve as a side dish.
