Roasted squash
There is just something so great about squashes, there are so many varieties, all shapes and sizes. They all taste different, they are all so photogenic and beautiful. Simply roasted squash makes a lovely side dish, or can be a delicious base for a creamy squash soup, a delicate risotto, pasta or even in a sandwich. Every year we have as much squashes in the garden as possible, they do take a lot of space, but it is really worth it. + you can feed the whole family with just one squash.
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METHOD
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Preheat your oven
Preheat your oven to 190°C / 375 °F. Line a baking tray with parchment paper.
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Cut the squash
Clean the squash and remove the seeds with spoon. Cut the squash lengthwise into quarters and then cut the quarters in half lengthwise to get 3 cm / 1.2 inch thick slices.
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bake
Arrange the squash slices all over the baking tray. Cut the garlic head on half and add to the tray. Drizzle with olive oil and season with a pinch of sea salt and black pepper. Sprinkle with sage leaves and bake for about 1 hour or until the skin of the squash is soft and nice.
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serve
Enjoy roasted squash as a side dish on Sunday lunch, as a midweek snack or use as a component in colourful salad, delicate risotto or pasta or in a creamy soup.
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