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.

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.