Roast Squash with Peanut and Garlic Salad

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Preparation info

  • Serves

    8

    as a starter
    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I made this for the photo using a delicious new breed of squash grown in New Zealand called ‘kuri squash’, but butternut or small dark-skinned pumpkin works equally well. On balmy autumn days this can be served at room temperature, but on chilly days it is best served straight from the oven.

Ingredients

  • 2 small squash or 1 kg(2 lb) pumpkin or butternut cut into <

Method

Preheat oven to 200°C/400°F/Gas Mark 5. Place squash in a ceramic or foil-lined baking dish. Scatter over garlic, salt and oil. Pour in water, Roast 30 minutes