Roasted Butternut Squash with Chilli

Ingredients

• Butternut squash 1 medium (approx. 1kg)
• Olive oil 3 tbsp
• Garlic 3 cloves, thinly sliced
• Dried chilli flakes 1 tsp
• Fresh rosemary or thyme sprigs 2
• Sea salt to taste
• Black pepper to taste
• Fresh parsley small handful, chopped (for garnish)

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the butternut squash: carefully peel it, halve it lengthwise, and scoop out the seeds. Cut into 2-3cm chunks.
3. Place the squash chunks in a large bowl. Add the olive oil, sliced garlic, chilli flakes, rosemary or thyme sprigs, sea salt, and black pepper. Toss well to ensure all pieces are evenly coated.
4. Spread the seasoned squash in a single layer on a large baking tray. Ensure there's some space between the pieces for even roasting.
5. Roast for 30-40 minutes, turning halfway through, until the squash is tender when pierced with a fork and slightly caramelised at the edges.
6. Remove from the oven, discard the herb sprigs, and scatter with fresh chopped parsley before serving.