Roasted squash is the perfect side dish to any dinner with family & friends. Roasting it whole just makes things a lot easier. Just add some grilled meat and a salad and you will be eating a whole load of happiness – trust me!
Cooking a vegetable whole – that’s the latest “cool” thing isn’t it? Or has it already passed me by!
I’ve had this squash in the fridge for a couple days now as the original plans to use it went out the window. So, I figured I’d use a little of the staples in my pantry and whip up this delicious roasted squash dish. This recipe incorporates classic flavors and reminds me of a dish I had years ago in Little Creatures in Melbourne. In fact I think it was one of the first times I had eaten whole squash roasted, smashed up and topped with goats cheese as a dip. It rocked! Truthfully, I have eaten roasted squash and goats cheese 100’s of times but this was the first time I remember thinking “this kicks ass”. To this day my wife and we still reminisce on drinking moscato, playing jenga and eating delicious crusty bread topped with the perfect squash dip.
Squash is something I tend to use quite a bit when cooking at home, it’s super versatile and lends itself to many different ways of cooking – soup, as a purée, roasted whole, roasted in wedges, smoked the list goes on and am yet to be disappointed.
Making a dish like this or a variation of it couldn’t be any easier. The basic principles are, cut the squash in 1/2 and then slice in a criss cross fashion as if you were scoring the skin of pork belly. This allows the heat to penetrate the interior of the squash. Next, just give her a good rub (in oil), season and pop her in the oven and let her slowly roast. The flavour you get from roasting it slowly is so darn good. More importantly it allows the squash to cook evenly without burning. If you want to crisp up the edges for some caramelization then bang the heat up for the last 5-8 mins and you will get some beaut colour!!
Serve this as a side dish with some grilled meat and a delicious green salad and trust me when I say you won’t be disappointed. Don’t forget to subscribe to follow me on my journey and check me out on Instagram too.
- 1 butternut squash
- 2 tbsp olive oil
- 1 tbsp pistachios chopped
- 1 tbsp goats curd
- 1 tsp sage chopped
- 1 tsp rosemary chopped
- 1 tsp parsley chopped
- 1 tsp tsp chili flakes
- pinch salt
- pinch pepper
- drizzle honey optional
- 1 - 2 garlic cloves crushed
- Chop squash in half - lengthways and then cut the flesh in a criss cross fashion. Being careful not to break through the skin.
- In a food processor combine olive oil, garlic, salt, pepper & herbs and blitz/chop into a brushable (if that's a word!). consistency. Alternatively you can chop them and stir to combine.
- Baste squash flesh with herb oil and roast in the oven at 160c for 45 mins or until you can flesh is soft. If you want some caramelization whack up the heat to about 200c for a further 5 - 8 mins (honey drizzle optional).
- Once cooked top with a further brush of herb oil, chili flakes, chopped pistachios & goats curd. Honey drizzle once again is optional.
- Serve with your favourite grilled meat or veg, a green salad and enjoy!
- chopping board
- sharp knife
- baking tray/sheet
- small food processor
- pastry/basting brush
- this can also be cooked on your bbq and a little smoke added for flavour, I would recommend cherry wood
- if short on time then you can cut the squash into wedges and cook it in 1/2 the time
- substitute feta cheese if goat isn't available