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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat oven to 190°C.
  2. Cut the squash in half, don't peel it, just remove the seeds, then cut it into crescent-shaped wedges.
  3. Deseed the chilli and chop it finely. Don't peel the garlic cloves, just flatten them with a spatula or flat knife.
  4. Cut the rosemary sprigs into 5 cm long pieces.
  5. 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.
  6. Bake for about 40-45 minutes until tender.
  7. Just before serving: Dry-fry the nuts until lightly toasted and scatter these on top of the roasted squash.