Day 167: 16th June

Thursday, 17 June 2010

Butternut Squash

Delicious and so easy!

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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