Zucca Al Forno (Incredible Italian Roasted Squash)
I think it's safe to say that we've seen summer come and go here in the UK and as much as that pains me, it isn't the end of the world, especially in the kitchen!
The sunny spells and downpours that we're getting where I live at the moment actually provide perfect growing conditions and if you've ever been tempted to 'grow your own' now is as good a time to start as any! But, if you're lazy like me, there are plenty of organic growers out there doing it for you and thanks to this crazy weather the butternut squash season has stretched out to July! This dish is the perfect accompaniment to almost any meal, it's super easy to prepare and the flavour is simply out of this world!
Zucca Al Forno (Incredible Italian Roasted Squash)
Serves 4 as a side
1 large butternut squash
1 dried red chilli or 1 tsp dried chilli flakes
sea salt
freshly ground black pepper
1 tsp fennel seeds
1 tsp dried oregano
1 tsp paprika (smoked is best!)
1 red onion, roughly chopped
olive oil
Preheat the oven to 190C//375F/Gas Mark 5.
Bash the fennel seeds, dried oregano, paprika and 1 teaspoon each of sea salt and black pepper in a pestle and mortar. Carefully cut the squash in half lengthways, deseed, then chop into 4cm chunks. Toss with the chopped onion, half the spice mixture and a drizzle of olive oil on a baking tray. Sprinkle over the rest of the spice mixture then roast in the preheated oven for 50 minutes, or until golden.
Remove from the oven and serve.
The sunny spells and downpours that we're getting where I live at the moment actually provide perfect growing conditions and if you've ever been tempted to 'grow your own' now is as good a time to start as any! But, if you're lazy like me, there are plenty of organic growers out there doing it for you and thanks to this crazy weather the butternut squash season has stretched out to July! This dish is the perfect accompaniment to almost any meal, it's super easy to prepare and the flavour is simply out of this world!
Zucca Al Forno (Incredible Italian Roasted Squash)
Serves 4 as a side1 large butternut squash
1 dried red chilli or 1 tsp dried chilli flakes
sea salt
freshly ground black pepper
1 tsp fennel seeds
1 tsp dried oregano
1 tsp paprika (smoked is best!)
1 red onion, roughly chopped
olive oil
Preheat the oven to 190C//375F/Gas Mark 5.
Bash the fennel seeds, dried oregano, paprika and 1 teaspoon each of sea salt and black pepper in a pestle and mortar. Carefully cut the squash in half lengthways, deseed, then chop into 4cm chunks. Toss with the chopped onion, half the spice mixture and a drizzle of olive oil on a baking tray. Sprinkle over the rest of the spice mixture then roast in the preheated oven for 50 minutes, or until golden.
Remove from the oven and serve.
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