Roasted New Potatoes and Butternut Squash

Roasted New Potatoes and Butternut Squash
Main INGREDIENTS
  • Vegetables
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Toughened Non-Stick Rectangular Roaster
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Toughened Non-Stick Rectangular Roaster
Ingredients
Method

Ingredients

  • 1 butternut squash
  • 500g new potatoes cut in half, washed but not peeled
  • 4 sprigs rosemary
  • 3 sprigs sage
  • 100g butter
  • Squash seeds, toasted
  • Rapeseed oil

  • Method

  • 1
    Pre-heat the oven to 185°C / 160°C Fan / Gas Mark 4.
  • 2
    Peel the squash and cut into 6 wedges. Remove the seeds then toast them on a non-stick baking tray, in a moderate oven, until golden brown. Use for the garnish.
  • 3
    Warm the butter in a saucepan until it turns light brown and smells nutty, add the sage leaves and cook gently, until crispy. Reserve to use later.
  • 4
    Put the squash and potatoes into the roaster and spread evenly across the surface. Drizzle with the rapeseed oil, add the rosemary and a generous seasoning of black pepper and sea salt.
  • 5
    Roast in a pre-heated oven at 185°C / 160°C Fan / Gas Mark 4 for approximately 45 minutes until soft.
  • 6
    Garnish with the crispy sage leaves and toasted seeds and serve straight from the roaster.
  • 7
    Cook's Notes
  • 8
    Any root vegetable can be used in place of the squash including carrots with thyme and star anise or even swede with oregano and caraway seeds.