Veggies can indulge in Hugh’s roasted squash recipe, cooked in garlic, chilli and rosemary
Serves 4
1. Preheat the oven to 190°C/gas 5.
2. Slice the squash into quarters and deseed it, scooping out the seeds with a spoon (you can dry the seeds in an airing cupboard and use them to grow your own squashes). I leave the skin on most squashes when I’m roasting them but you can peel it off if you prefer. Cut the squash into wedges or chunks and put them in a small roasting tin. Add the garlic and rosemary, the chopped chilli and lots of salt and pepper. Trickle over 2-3 tbsp oil and toss the lot together. Roast for 40-55 minutes, stirring halfway through, until the squash is completely soft and starting to caramelise.
3. Meanwhile, if you’re using nuts, toast them in a dry frying pan over a medium heat for a few minutes, until golden brown.
4. Scatter the nuts over the roasted squash. Add a squeeze of lemon juice and another good trickle of oil, then serve.
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