Roast squash or pumpkin is one of my favourite side dishes. I like it, in particular, with meat-heavy meals where I might otherwise have used potatoes and carrots (beef or lamb stews, roast pork or chicken, for example); it provides both heft and sweetness, and replacing two vegetables with one makes room for a bigger pile of seasonal greens.
But I also like squash in its own right, as something with a bit of texture to be served with creamy sides such as polenta, or beans and their broth. If you can find them, use winter squash like kabocha (delica), acorn or red kuri (onion). They’ve a particularly deep, nutty flavour, as well as being wonderfully sweet. Of course, the ubiquitous butternut squash is super-enjoyable too.
A final note: although rosemary has a reputation as a hardy herb, if you include it from the beginning of a roasting process, the leaves will burn, dry out and lose much of their flavour. Much better to add it towards the end to get the best from its aromatic oils.
Ingredients
- 1 kg winter squash or pumpkin
- 5 tablespoons cold-pressed rapeseed oil
- 1 teaspoon chilli flakes
- 4 garlic cloves, flattened
- 5 sprigs rosemary
- Sea salt
- Preheat the oven to 210˚C/Fan 190˚C/Gas 6½. Wipe the squash or pumpkin with a damp cloth to remove any dirt. Use a large sharp knife to cut it in half from top to bottom. Scoop the seeds out with a spoon, then cut the halves lengthways again into 4 cm-wide wedges (leave the skin on).
- Put the squash pieces in a bowl with the oil, toss them well, then spread them out on a baking tray or roasting tin large enough to hold them in one layer. Sprinkle with chilli flakes, push the garlic underneath the squash, and scrape any oil left in the bowl over the top.
- Roast near the top of the oven for 15–20 minutes, then remove and turn the squash pieces, taking care not to leave any caramelised edges in the tray. Bruise the rosemary sprigs with the blunt edge of a heavy knife and place them around the squash. Roast for another 10–15 minutes, or until the squash is tender, sweet and turning golden at the edges. Season with salt and remove the rosemary sprigs before serving.