Roasted Butternut Squash & Nut Butter Gratin:
Prep: 10 mins.
Cooking: 50 mins.
Course: Starter, lunch or snack,
Rating: 2: Easy
- Nuts – whatever nuts you use, shell ‘em first!
- Butternut squash
- Olive oil
- Chopped fresh sage or thyme
- Chilli seed mill
- Parmesan cheese
- Warmed flatbreads or pitta, to serve
- Roasting tin
- Heat crushed nuts in a pan with butter. Leave the nuts to steep in the butter for as long as you have. Let it go cold. Overnight, if possible.
- Cut the penile purporting vegetable in half vertically, scoop out the seeds then cut vertically again to make long quarters.
- Place in a roasting tin, sprinkle a little olive oil over the flesh and then massage liberally-applied amounts of chopped fresh sage or thyme into the oil.
- Oven-roast at 180 C for 20 mins.
- If no fresh herbs are available….. hey….. dried is better than none at all.
- Scoop out the lovely soft flesh from the skin into a small mixing bowl (or any bowl you have) and roughly mash with a fork, adding the butter from the nuts together with the nuts themselves. Add seasonings to taste, but make sure that enough pepper of whatever variety you like is used – freshly ground black pepper is great.
- Or if you are a chilli nut, now is your opportunity to use them; it ain’t my mouth that you’re burning! (Note the accurate weights, measures & instructions used here.)
- Grate fresh parmesan cheese (see Tricks’n’Tips to find out how to identify the proper, genuine, quality Parmesan cheese…) over the top and put into the oven at 180 C for 15 mins to get the cheese bubbling well.
- No parmesan? ……well just use whatever you have – after all is said and done, it’s all cheese, dammit!
- Wait a few mins before you scoff – it’ll be dammed ‘ot!