2 Butternut Squashes

250ml Cream

3 Sprigs of Rosemary

1 Chilli with Seeds

8 Cloves of Squashed Garlic

Nicole Parry from Frankie’s Farmshop spices up autumn with Roasted butternut squash in a chilli, garlic & rosemary cream

  1. Deseed and reserve the seeds from the butternut squashes. Slice the squashes into chunky pieces with the skin on,.
  2. Finely chop the rosemary & chilli.
  3. Toss the butternut squash pieces in chilli and rosemary and cover with the cream. Season.
  4. Roast at 180oC for one hour until soft and oozy, caramelised and unctuous.
  5. Clean the seeds and roast with salt for ten minutes at 180oC for garnish.
  6. Serve as a stunning autumn side with roast chicken or grouse. Toss with baby leaf spinach for a vegetarian main and serve with warm wholegrain bread to mop up all the juices.

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