What inspired me to have Butternut Squash tonight was a simple idea I saw in Delicious Magazine. You just cut your Squash into chunks, put it in a roasting tin and annoit in with the golden lubricant that is olive oil. Then, simply add a good dollop of heat with the help of some harissa paste and after roasting in a hot oven for 45 minutes, I had a comforting but healthy supper that left my stomach feeling as warm and glowing as the yielding Squash flesh.
All of that with no effort - now that's what I call a result. The beauty of this was that you do nothing, the oven takes care of transforming the hard, firm Squash into a blissful bath of sweet tang. I didn't even pother peeling it.
And whilst we're on simple ideas for Butternut Squash, here's another one of my favourite standby ideas, courtesy of Nigella:
Roast some diced Squash with olive oil and thyme in a hot oven. Take out and then crumble over some salty nuggets of blue cheese and scatter over some toasted crunch courtesy of some pecan nuts. Again, nothing to it but I really cannot describe how comforting this is.
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