Jamie says: "I thought I’d share one of my never-fail recipes for squash with you – a way of making it taste insanely good, no matter what you put with it. I call this my 'mothership' recipe. Of course there is the odd exception, but whether I'm making a soup, pasta, ravioli filling, risotto or putting it in salads I almost always start my squash off by roasting it in this way. It makes it taste incredible before you’ve even added any other ingredients."
1. Preheat your oven to 200°C/gas 6. Bash all your spices together in a pestle with a good pinch of sea salt and freshly ground black pepper, add a few lugs of olive oil and mix well. Rub this all over the squash segments, then place them on a roasting tray.
2. Get a piece of greaseproof paper to cover the tray, wet it and squeeze off any excess moisture, then rub one side with some olive oil and put it, oiled-side down, on top of the squash. Bake in the hot oven for about 25 minutes.
3. Just before time is up, pick the rosemary leaves and dress them in your hands with a tiny bit of olive oil. Remove the tray from the oven, get rid of the paper, then sprinkle over the rosemary – it will give a delicious flavour.
4. Put it all back in the oven uncovered and turn the temperature down to 170°C/gas 3, brushing the pieces with a bit of olive oil if you feel they need it. Cook for another 25 minutes, or until the squash is soft, golden and delicious looking. Take the tray out and sprinkle with salt from a height to finish.
Recipe taken from Jamie Magazine - an exciting bimonthly magazine from Jamie Oliver. Subscribe online through the Jamie Magazine website.
© Jamie Oliver 2009.
Photography Copyright © 2009 Jamie Oliver.
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