Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
Butternut squash, and any squash or pumpkins for that matter, is a symbol of the end of the summer. The sweet flavours and soft texture of pumpkin make it ideal for roasting. Serve as a side dish with meat or fish or use in salads or as a base for soup, risottos or pasta sauces.
Roasted butternut squash with coriander seeds and bacon
- 1 butternut squash
- 2 tsp coriander seeds
- 8 rashers streaky bacon
- Handful sage
- Salt and pepper
- Olive oil
- Pre-heat the oven to 200C.
- Cut the butternut squash in half and remove the seeds from the centre.
- Cut the flesh into large chunks. There is no need to peel as the skin softens with cooking.
- Place the butternut squash on a baking tray in a single layer.
- Season with salt and pepper, coriander seeds and olive oil and rub all over the butternut squash.
- Arrange the rasher of bacon around the squash and sprinkle with sage leaves.
- Bake in the oven for 30 – 40 mins until soft and tender.
- Serve as a side or as a topping for salads or as a base for soup.