• 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
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  1. Preheat your oven to 190c/gas 6.
  2. With a large knife, carefully halve the butternut squash along their length and remove the seeds and fibres with a spoon.
  3. 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.
  4. Roast for 40-45 minutes until soft and a little caramelised.
  5. When fully cooked garnish with the rest of the red chilli and scatter with pomegranate seeds.

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