roast pumpkin


I don’t often find butternut squash in Italy. It’s so much easier to peel than traditional pumpkins. However, this recipe works with all kinds (and if you’re lazy you can just buy ready-cubed pumpkin!).

I  peel and cube a butternut squash and put it on a baking tray lined with oven paper. I season with salt and pepper and add a clove of garlic (I leave it whole just to perfume the vegetable or you can chop for a stronger taste). I dribble olive oil all over and cook in the oven (200°C) until tender. (30 to 40 minutes). A sprinkling of parsley before serving is nice.

I like this as a supper dish with cheese and bread, but it goes well with roast meats 



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