Roasted Butternut Squash and Garlic
|Butternut squash||4 Medium|
|Extra virgin olive oil||6 Tablespoon|
|Freshly ground black pepper||To Taste|
|Cayenne pepper||1 Pinch|
Preheat the oven to 220°C/425°F/gas mark 7.
cut the squash.
Scoop out the seeds with a spoon and discard, then cut the flesh into 5 cm wedges.
Put in a mixing bowl with 3 tablespoons of the olive oil and mix well.
Season with black pepper and cayenne pepper and mix again, then transfer into an ovenproof dish.
Now break up the garlic bulb into single cloves.
Do not peel.
Add the cloves to the butternut and roast in the oven for 45 minutes.
Add more oil if needed.