Ingredients

• 1 butternut squash
• cut into wedges
• skin left on
• 2 tbsp olive oil
• 1 tsp curry powder
• 30g/1oz butter
• ½ lemon
• juice only
• 2 tbsp double cream
• 1 tbsp chopped fresh chives
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the roasted butternut squash
• drizzle the butternut squash wedges with olive oil. Heat a griddle pan and chargrill the squash for 4-5 minutes
• turning occasionally. Place the squash pieces onto a baking sheet
• then transfer to the oven and roast for 6-8 minutes.
• Meanwhile
• for the curried butter
• place the curry powder
• butter
• lemon juice and cream into a small saucepan and heat gently
• stirring frequently
• until the butter has melted and the sauce is well combined.
• Drizzle the curried butter mixture over the baked butternut squash wedges
• then return to the oven and bake for another five minutes
• or until tender and lightly browned.
• To serve
• place the butternut squash wedges onto serving plates and sprinkle with the chives.