Roasted wedges of butternut squash with curried butter and chives
Sweet butternut squash wedges are roasted until golden and tender, developing rich caramelised edges. A luscious sauce made with melted butter, curry powder, cream, and a squeeze of fresh lemon adds a velvety, spiced finish. Garnish with chopped fresh chives and serve warm as an enticing side dish.
Ingredients
- Olive Oil30 ml
- Lemon½ ცალი
- Double cream30 ml
Instructions
5 steps- 1
Preheat the oven to 200C/400F/Gas 6.
- 2
For the roasted butternut squash, drizzle the butternut squash wedges with olive oil. Heat a griddle pan and chargrill the squash for 4-5 minutes, turning occasionally. Place the squash pieces onto a baking sheet, then transfer to the oven and roast for 6-8 minutes.
- 3
Meanwhile, for the curried butter, place the curry powder, butter, lemon juice and cream into a small saucepan and heat gently, stirring frequently, until the butter has melted and the sauce is well combined.
- 4
Drizzle the curried butter mixture over the baked butternut squash wedges, then return to the oven and bake for another five minutes, or until tender and lightly browned.
- 5
To serve, place the butternut squash wedges onto serving plates and sprinkle with the chives.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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