roast butternut squash

If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Roast lamb studded with rosemary & garlic

leg of lamb

garlic

rosemary

vegetable oil

carrots,

onion,

glass red wine (about 150 milliliters)

1.2l beef or lamb stock

Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.

Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.

If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.

Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.

Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.

Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.

Pack in an impressive 3 of your 5-a-day with this spicy vegetarian lentil dish filled with roast butternut squash, peppers and onions

Spicy roast veg & lentils

butternut squash (about 950 grams/2lb 2 ounces)

red onion

peppers orange

olive oil

curry paste

lentils

vegetable stock

coriander

Heat oven to 200C/180C fan/gas 6. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the squash.

Put the squash slices in a large roasting tin with the onion, peppers and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.

Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.

Easy instructions for how to roast butternut squash in the oven.

How to Bake Butternut Squash

butternut squash

butter

tsp kosher salt

tsp black pepper

Preheat oven to 400 degrees.

Cut the butternut squash in half lengthwise from stem to the bottom.

Scoop the seeds and pulp out of the cavity.

Lay on a baking sheet and spread 1 tablespoon of softened butter on each half.

Sprinkle the top of each half liberally with salt and pepper.

Place a pad (1 tablespoon) of butter in each cavity.

Roast for about 1 hour until fork tender.

For a delicious side dish, roast butternut squash until caramelised and scatter with pistachios and thyme to serve

Roasted squash with crushed pistachios

pistachios

thyme

lemon

Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with 1 tbsp of the olive oil and season. Roast in the oven for 40 mins until tender and caramelised.

Meanwhile, roughly crush the pistachios with the thyme and a pinch of salt using a pestle and mortar, or with the end of a rolling pin. Stir in the lemon juice and remaining oil, and check the seasoning. Spoon the pistachios over the squash to serve.

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Roast lamb studded with rosemary & ...

Spicy roast veg & lentils

How to Bake Butternut Squash

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Top 4 roast butternut squash recipes from across the web

The most viewed roast butternut squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast lamb studded with rosemary & ...

Spicy roast veg & lentils

How to Bake Butternut Squash

Roasted squash with crushed pistach...

The most viewed roast butternut squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine