Sesame Butternut Squash

July 21, 2007

Lately I’ve been buying quite a lot of butternut squash. I like this vegetable with its smooth creamy skin and bright orange flesh. It’s just the thing to brighten up the dinner plate, particularly when paired with a bright green vegetable.

Butternut squash holds up in shape quite well and I often use it in a vegetable curry or roast it along with other vegetables.

The skin is fairly tough and it can be left on for roasting though I usually tackle it with a fairly robust vegetable peeler I have in my kitchen armoury.

This recipe is a fairly simple one. The dish can be popped in the oven alongside a casserole or perhaps another vegetable dish such as cauliflower cheese.

Sesame Butternut Squash

Chunks of butternut squash
Olive oil
1 teaspoon dried oregano
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon chilli flakes
freshly ground pepper and flaked salt
2 tablespoons sesame seeds

Place the butternut chunks in an ovenproof dish. Drizzle with olive oil. Sprinkle with the oregano, caraway and cumin and chilli flakes. Season with the salt and pepper and sprinkle with the sesame seeds.

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