Elisabeth Luard

Baked butternut squash with tomatoes

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Make this with last of the home-grown tomatoes – mine rarely ripen on the vine. This is a very variable recipe: any of the autumn squashes will do, and celery can replace the lovage. It’s good with a finishing dollop of Home-made Curd Cheese.

Ingredients

  • 1 kg butternut squash
  • 2–3 large ripe tomatoes
  • 1 rosemary sprig

Method

Preheat the oven to 190°C/375°F/Gas mark 33.

Cut the squash in half and scoop out the seeds and fibrous middle (save the seeds for roasting). Chunk the squash.

Chunk the tomatoes and arrange in a gratin dish or roasting tin with the squash. Chop the rosemary, leaves and

Photos