Sides & Nibbles
ROAST BUTTERY BUTTERNUT SQUASH
Ingredients
- 2 small butternut squash
- 50g KERRYGOLD® IRISH CREAMERY BUTTER 227g
- 1 tablespoon vegetable oil
- 1-2 red chillies, sliced
- 1 teaspoon of fresh thyme leaves
- 1 teaspoon of fresh thyme leaves
- Pomegranate seeds (optional)
- Salt and pepper, to season
Directions
- Preheat your oven to 190c/gas 6.
- With a large knife, carefully halve the butternut squash along their length and remove the seeds and fibres with a spoon.
- Place the squash on a baking tray and brush the cut face with the oil then cover with thin slices of butter. Season well and scatter over the thyme and half the chilli.
- Roast for 40-45 minutes until soft and a little caramelised.
- When fully cooked garnish with the rest of the red chilli and scatter with pomegranate seeds.
