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Roasted butternut squash with a parmesan crust

Roasted butternut squash with a parmesan crust

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The gorgeous orange flesh of butternut squash makes this an attractive and delicious starter

Serves: 6
Prep time: 15 mins
Cooking time: 1 hr 15 mins
Costs: Cheap as chips

Ingredients

Although some recipes recommend roasting squash with the skins on, it's worth the effort to peel before cooking to give melt-in-the-mouth results.

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1 butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into large chunks
2 tbsp olive oil
40g (1½ oz) freshly grated Parmesan cheese
25g (1oz) fresh white breadcrumbs
Salt and freshly ground black pepper

Method

Preheat the oven to 200°C (400°F, gas mark 6). Toss the squash in the oil then transfer to a roasting tin. Season to taste then bake for 30-40 mins or until tender.
Meanwhile mix together the Parmesan cheese and breadcrumbs.
Remove the squash from the oven and sprinkle over the Parmesan mixture and place under a medium hot grill for 5 mins or until lightly browned.

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Nutritional information per portion

Calories 340(kcal)
Fat 24.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.