Recipe of the month – Roast Butternut Squash

As September comes along, so does the autumnal months, right along with a set of new seasonal fruits and vegetables. But we’re in no hurry to say goodbye to the summer, so whilst we’re changing up the menus again, our autumn recipe of the month still retains that bright, summer spice along with a deliciously subtle kick, bringing back all those fond sunny memories.

roast butternut squash

1 butternut squash washed
10g salt
5g pepper
100ml of olive oil

2 red peppers sliced
3 red onions sliced
50ml of vegetable oil
10g caraway seeds
1 cinnamon stick
1 star anise
100ml of white wine vinegar
100g of castor sugar
10g salt
100g of currants
chopped parsley for garnish

Pre-heat the oven at 200oC

Cut each butternut in half and each half in 1cm sized pieces. Season the squash with salt, pepper and olive oil, and roast for 25mins.

In a sauce pan heat up the vegetable oil, then add the caraway seeds, star anise, cinnamon stick and red peppers. Cook for 10mins then add the red onions and cook for 10 more minutes. Add the vinegar, sugar and salt and bring to a boil and cook for 10 more minutes. Take off the heat and add the currants before allowing the chutney to cool.

To serve, lay the butternut on a flat dish, spoon over the chutney and sprinkle with chopped parsley for garnish.

roast butternut squash