Roasted Butternut Squash with Garlic

Ingredients

• Butternut squash 1 x 1kg
• Garlic cloves 4-6, peeled and lightly crushed
• Olive oil 2 tbsp
• Dried thyme 1/2 tsp (optional)
• Ground allspice Pinch (optional)
• Salt To taste
• Freshly ground black pepper To taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the butternut squash: carefully peel it, scoop out the seeds, and cut the flesh into 2-3cm chunks.
3. In a large roasting tin, toss the squash chunks and crushed garlic cloves with the olive oil, dried thyme and allspice (if using), salt, and pepper until evenly coated.
4. Arrange the squash and garlic in a single layer in the roasting tin.
5. Roast for 30-40 minutes, or until the squash is tender and beginning to caramelise at the edges, turning halfway through.