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Roast Squash with Olive Oil & Herbs de Provence
A very easy dish to prepare and especially delicious if you use Herbes de Provence from Gourmet Herbs - which contain both green anise & lavender.
You can use any squash that's at hand, as long as you cut them into wedges of the same size. The seeds are excellent as a snack, if lightly roasted - then sprinkled with a little salt.
The rind doesn't need to be removed, as it has plenty of flavour, and helps hold the flesh in shape.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - learn how to make top-class dishes from beginners upwards.
- Suitable for Vegetarians
- Suitable for Vegans
For 4 as a side dish:
1 squash cut into wedges, with the seeds removed (see above)
2 rounded teaspoons (10ml) Herbes de Provence www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk) (or failing that, a little less of dried thyme)
4 tablespoons (60ml) good Olive Oil
a sprinkling of Salt & a few grinds of Black Pepper.
1.Heat the oven to 200ºC/400ºF/ Gas 6.
2. Put the squash wedges skin-side-down on a baking tray and share the herbs and olive oil between them – being careful not to 'wash' the herbs off with the oil.
3. Lightly season with salt & pepper.
4. Bake or 30 minutes.