Easy Butternut Squash Recipe ~ No Peeling Required!

Wednesday, 6 November 2013

I have one of my favourite seasonal dinners to share with you today.

I can't remember when I first discovered roasted butternut squash, but boy is it good! I kind of get a bit put off though by recipes which involve peeling a squash ~ it's just a tiny bit fiddly for lazy old me in the kitchen, especially on a week night after work.

 
This is a simple recipe which involves no peeling and works well as a main course or as an accompaniment, ready on your plate in an hour.

Roasted Butternut Squash with Pea Pesto

Ingredients 
Half a butternut squash per person
Olive oil
A cup full of peas
2-3 tablespoons ricotta
A splash of lemon juice
A handful of fresh mint

Instructions
1. Cut your squash in half and scoop out the seeds. Don't worry about peeling it (yey!)
2. Rub the outside skin over with olive oil and drizzle some more into the seed cavity and along the length of it
3. Pop in the oven at 180C for about an hour

 
While the squash is roasting, start making the pesto:
4. Whizz the ricotta and peas together in a food processor or blender. I like to keep the consistency quite chunky, but you can blend it as smoothly as you like
5. Add some lemon juice, to taste, and the mint

 
Once the squash has finished cooking and the skin is beginning to go crispy, remove from the oven and spoon the pea pesto into the seed cavity.

 
And that's it, you're good to go! I love that the outside of the squash goes crispy whilst the inside is all soft and almost melts in your mouth ~ yum!

What's your favourite autumnal dish? Any tips for me on taking the hassle out of peeling squashes?

 

2 comments:

  1. Oh this looks so so good, I was planning on do something similar (ricotta + mint + lemon juice) but on aubergines + tomato in the oven... Not sure how it will turn out, but this is definitely inspiring.

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    Replies
    1. Mmm, aubergines sound great too - let me know how you get on with them!

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