Roasted wedges of butternut squash with curried butter and chives
Ingredients
For the butternut squash
- 1 butternut squash, cut into wedges, skin left on
- 2 tbsp olive oil
For the curried butter
- 1 tsp curry powder
- 30g/1oz butter
- ½ lemon, juice only
- 2 tbsp double cream
- 1 tbsp chopped fresh chives, to serve
Method
Preheat the oven to 200C/400F/Gas 6.
For the roasted butternut squash, drizzle the butternut squash wedges with olive oil. Heat a griddle pan and chargrill the squash for 4-5 minutes, turning occasionally. Place the squash pieces onto a baking sheet, then transfer to the oven and roast for 6-8 minutes.
Meanwhile, for the curried butter, place the curry powder, butter, lemon juice and cream into a small saucepan and heat gently, stirring frequently, until the butter has melted and the sauce is well combined.
Drizzle the curried butter mixture over the baked butternut squash wedges, then return to the oven and bake for another five minutes, or until tender and lightly browned.
To serve, place the butternut squash wedges onto serving plates and sprinkle with the chives.