Ingredients
2 tbsp olive oil
1 small butternut squash, peeled, seeds scraped out, cut into pieces
3 garlic cloves, peeled, squashed
1 sprig fresh rosemary, leaves only
salt and freshly ground black pepper
55g/2oz chestnut mushrooms, halved
This is a Dig In recipe.
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the oil in an ovenproof frying pan over a medium heat. Fry the butternut squash, garlic, and rosemary for 5-6 minutes, or until coloured. Season, to taste, with salt and freshly ground black pepper.
3. Add the mushroom halves and transfer to the oven for 10-12 minutes, or until cooked through.
4. To serve, spoon the butternut squash and mushrooms onto a serving plate and serve as a side dish.
