Butternut Squash
Cut the squash in half and scoop out the seeds. Rub the flesh and skin with some oil (I like garlic infused oil). Roast in a hot oven (250C) for an hour.
Remove from the oven and fill the seed cavity with a mixture of peas and herbs, then sprinkle on some cheese (feta or parmesan is good).
The squash becomes soft and melting on the inside and the skin crisps up beautifully!
1/30, F5, 39mm, ISO 1600
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