Caramelised Roast Butternut Squash
This clean eating roast butternut squash recipe highlights the natural flavour of the delicate squash. Roasted in garlic oil and scattered with rosemary, the squash is lifted from being a side-dish to being the star of the show. With a caramelised garlicky crust and topped with crispy rosemary leaves, this dish is a vegetarian delight.
HEALTH BENEFITS OF BUTTERNUT SQUASH:
Butternut squash is bursting with nutrients. Packed full of vitamin A, squash is excellent for promoting skin and hair vitality, and vitamin C which boosts immune function. Butternut squash is also rich folate, thiamine, vitamin B-6, magnesium and potassium.
- Add the crushed garlic and the olive oil to a small bowl. Mix well and set to one side.
- Cut the squash in half lengthways and remove the seeds with a spoon.
- Using a small sharp knife, carefully score the squash in diagonal lines, placed approximately an inch apart. Be careful not to cut through the squash skin. Once you have completed diagonal lines along the entire length, score the squash again on the opposite diagonal, so that you have a pattern of criss-cross lines across the entire squash.
- Using a tea spoon, divide the garlic oil between the two squash halves, and rubbing gently over the whole scored surface.
- Sprinkle the squash halves with rosemary, freshly ground black pepper and salt.
- Bake in the oven at 175°C for 60 minutes.