Sweet and creamy roasted butternut squash with soft confit garlic cloves, cooked in the hollows of the squash. Perfect autumn food.
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Serves
4
Butternut Squash
Garlic Clove
Parmesan
Lemon
Ricotta
Olive Oil
FOR THE SALAD:
Mixed Lettuce Leaf
Lemon
Olive Oil
Serves
4
Butternut Squash
Garlic Clove
Parmesan
Lemon
Ricotta
Olive Oil
FOR THE SALAD:
Mixed Lettuce Leaf
Lemon
Olive Oil
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C fan.
Step 2.
Cut the squash in half lengthways, then scoop out the seeds. Fill both scooped-out cavities with extra virgin olive oil, then place 3 whole unpeeled garlic cloves into each cavity so they’re submerged in the oil.
Step 3.
Season each half with salt and pepper, then place in the oven to roast for 30-35 mins, until golden and soft.
Step 4.
Carefully spoon out the garlic and allow it to cool for a minute, then squeeze out the soft insides onto a plate or chopping board.
Step 5.
Squeeze the juice of the lemon over the squash while it’s still hot, followed by a generous amount of Parmesan on each side, then chop it into chunks.
Step 6.
Serve the squash with a dollop of ricotta, the soft confit garlic, and a big green salad dressed with lemon juice and extra virgin olive oil. Simplicity at its best.
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