This mouthwatering recipe features perfectly roasted butternut squash, crunchy seeds, and a delectable dressing that will zing your taste buds. A wholesome and satisfying dish that’s easy to make and perfect for any occasion.
Great to go with a barbecue. Be sure to cut the squash longways, don’t ask me why but it tastes so much sweeter!
For the Squash
- One whole butternut squash
- 3 tbs olive oil
- 3 or 4 cloves of garlic
For the Dressing
- 75g pumpkin and sunflower seeds
- Juice of half a lemon
- 4-5 tbs olive oil
- One clove of garlic crushed
- Pinch of salt
- Warm water 20-30mls
- Preheat the oven to 175° (fan oven) Gas Mark 3.
- Peel the squash and cut it into half lengthways, then cut each piece in strips along its length, about 0.5cm. Take a bit of time over this as it really does change the flavour of the dish.
- Place cut squash into a large roasting tin (or 2) with olive oil and garlic, and toss all together until well coated with oil. Spread the squash out in the tin.
- Roast until squash is caramelising (brown bits on squash) for 45-50 mins.
For the Dressing
- Put the seeds into a dry frying pan and toast over medium heat until they are popping and turning golden brown. Remove from the heat. Keep a few seeds aside for serving.
- Place the remainder of the seeds in a food processor and blend until they are a coarse powder.
- Add all the other dressing ingredients and mix until nicely combined. The amount of water will depend on what consistency you like the sauce. We usually have it so that it pours but not too easily.
Place roasted squash on a serving dish and drizzle the dressing over, be generous, then sprinkle the seeds that you kept back over the dish with a little chopped parsley to make it look nice and serve. Put the remaining dressing in a serving bowl and bring to the table.
Can be eaten hot or still tasty reheated or cold the next day!