Roasted butternut squash with garlic and mushrooms Recipe

Roasted butternut squash with garlic and mushrooms Recipe

  • 2 tbsp olive oil
  • 1 small butternut squash, peeled, seeds scraped out, cut into pieces
  • 3 garlic cloves, peeled, squashed
  • 1 sprig fresh rosemary, leaves only
  • salt and freshly ground black pepper
  • 55g/2oz chestnut mushrooms, halved
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Heat the oil in an ovenproof frying pan over a medium heat. Fry the butternut squash, garlic, and rosemary for 5-6 minutes, or until coloured. Season, to taste, with salt and freshly ground black pepper.
  3. Add the mushroom halves and transfer to the oven for 10-12 minutes, or until cooked through.
  4. To serve, spoon the butternut squash and mushrooms onto a serving plate and serve as a side dish.
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