Name: Roasted squash with chili & rosemary
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 medium squash or pumpkin (about 1kg); 4 cloves of garlic; 2 sprigs of rosemary; 1 red chilli; 2 Tbsp olive oil; 1 handful of walnuts or pine nuts (optional)

Roasted squash with chili & rosemary

11 Nov 2015

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

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 & 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

1 medium squash or pumpkin (about 1kg)
4 cloves of garlic
2 sprigs of rosemary
1 red chilli
2 Tbsp olive oil
1 handful of walnuts or pine nuts (optional)

Instructions

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.