Scrumptious Squash
- Ingredients
- 2 medium butternut squashes
- Pinches of sea salt, garlic salt and rosemary
- 1 tbsp / 15g Dairygold
- Instructions
A squash is like a tomato in that, while it’s technically a fruit, in cooking and recipe terms (like this one!) it’s seen as a vegetable. In general, the smaller the squash, the tastier it is – so don’t be tempted to go for the biggest ones on offer.
Ingredients
- 2 medium butternut squashes
- Pinches of sea salt, garlic salt and rosemary
- 1 tbsp / 15g Dairygold
Instructions
Boil the squashes whole for about 5 minutes to soften up the skin.
While you’re doing this, preheat your oven to 180°C/350°F/Gas Mk 4.
Peel the boiled squashes and pop them in a roasting dish.
Sprinkle with sea salt, garlic salt, rosemary and a large dollop of Dairygold.
Roast for 45-50 minutes (just enough so that the squashes have become tender and are starting to turn from gold to brown).
