Jamie’s favourite way to roast squash
A few posted this from the Jamie Oliver magazine (Spring 2009).
He says: “I thought I’d share one of my never-fail recipes for squash with you – a way of making it taste insanely good, no matter what you put with it. I call this my ‘mothership’ recipe. Of course there is the odd exception, but whether I’m making a soup, pasta, ravioli filling, risotto or putting it in salads I almost always start my squash off by roasting it in this way. It makes it taste incredible before you’ve even added any other ingredients.”
Ingredients
- 1 heaped tsp each of fennel seeds and ground coriander
- 1 tsp dried oregano
- A pinch or two of dried chilli
- A pinch of ground cinnamon
- Olive oil
- 1 butternut squash, halved, deseeded, cut into 8 lengthways
- A few sprigs of fresh rosemary
- Preheat your oven to 400F. Bash all your spices together in a pestle (or my awesome Jamie shaker that Mom got me for christmas last year) with a good pinch of sea salt and freshly ground black pepper, add a few lugs of olive oil and mix well. Rub this all over the squash segments, then place them on a roasting tray.
- Get a piece of parchment paper and rub one side with some olive oil; put it, oiled-side down, on top of the squash. Bake for about 25 minutes.
- Pick the rosemary leaves and dress them in your hands with a tiny bit of olive oil. Remove the tray from the oven, get rid of the paper and sprinkle the rosemary over the squash – it will give a delicious flavour.
- Put it all back in the oven (uncovered) and turn the temperature down to 325F, brushing the pieces with a bit of olive oil if you feel they need it. Cook for another 25 minutes, or until the squash is soft, golden and delicious looking. Take the tray out and sprinkle with salt from a height to finish (optional – I don’t like the taste of salt).
This can also be pureed and thinned out with some stock to make a delicious soup.
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