A squash is like a tomato in that, while it’s technically a fruit, in cooking and recipe terms (like this one!) it’s seen as a vegetable. In general, the smaller the squash, the tastier it is – so don’t be tempted to go for the biggest ones on offer.

  • Ingredients
    • 2 medium butternut squashes
    • Pinches of sea salt, garlic salt and rosemary
    • 1 tbsp / 15g Dairygold
  • Instructions

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A squash is like a tomato in that, while it’s technically a fruit, in cooking and recipe terms (like this one!) it’s seen as a vegetable. In general, the smaller the squash, the tastier it is – so don’t be tempted to go for the biggest ones on offer.

Ingredients

  • 2 medium butternut squashes
  • Pinches of sea salt, garlic salt and rosemary
  • 1 tbsp / 15g Dairygold

Instructions

Boil the squashes whole for about 5 minutes to soften up the skin.

While you’re doing this, preheat your oven to 180°C/350°F/Gas Mk 4.

Peel the boiled squashes and pop them in a roasting dish.

Sprinkle with sea salt, garlic salt, rosemary and a large dollop of Dairygold. 

Roast for 45-50 minutes (just enough so that the squashes have become tender and are starting to turn from gold to brown).