Roasted squash with chilli and rosemary
It’s good to be eco-friendly and economical, so if you’re making a roast dinner, try to use both shelves in the oven and make as many dishes as you can fit in there! You can serve these with the meal or during the following days. This roasted squash with chilli and rosemary is a perfect example – this dish goes well with a Sunday roast, or can be served with grilled meat/fish. I even like eating it cold as a snack.
Ingredients
Method
- Preheat oven to 190°C.
- Cut the squash in half, don’t peel it, just remove the seeds, then cut it into crescent-shaped wedges.
- Deseed the chilli and chop it finely. Don’t peel the garlic cloves, just flatten them with a spatula or flat knife.
- Cut the rosemary sprigs into 5 cm long pieces.
- Place the squash wedges on a baking tray, then scatter the garlic, rosemary & chilli around them. Season with salt and pepper, then sprinkle with the olive oil. Toss everything well.
- Bake for about 40-45 minutes until tender.
- Just before serving: Dry-fry the nuts until lightly toasted and scatter these on top of the roasted squash.