Chilli and thyme roasted butternut squash
- October 2008
- 1 butternut squash, cut into chunks
- 2 sliced red chillies
- A few sprigs fresh thyme
- 3 tbsp olive oil
- 1 tsp salt
- Preheat the oven to 190°C/fan170°C/gas 5.
- Mix the butternut squash with red chillies, fresh thyme, olive oil and salt on a baking tray and roast for 25 minutes, until the squash is tender.
Try with different herbs, such as sage or rosemary, or use a drizzle of balsamic vinegar instead of chilli.
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