Roast Butternut Squash With Rosemary & Garlic

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Roast Butternut Squash With Rosemary & Garlic

A delicious side dish for any night of the week.


1 Butternut Squash

3 sprigs of rosemary, stalks removed, finely chopped

1 bulb of garlic, broken into cloves, skin on

Olive oil

Sea salt

Freshly ground black pepper



1. Preheat the oven to 180c/ 350f/ gas mark 4

2. Cut the butternut squash widthways, into 2 cm discs discarding the top and bottom. Place the discs in a large mixing bowl with the rosemary, garlic, 4 tablespoons of olive oil, salt and pepper to taste. Mix together, making sure the butternut is evenly coated.

3. Line a large roasting tray with greaseproof paper and lay the butternut in one even layer into the tray and dot around the cloves of garlic.

4. Place in the oven to roast for 40-45 minutes or until golden brown and caramelised around the edges, turning them over half way through cooking.