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Roasted creamy butternut halves
Serves 6 Starters and mains
Ingredients
- 3 x approx. 500g butternut squash, cut in half lengthways
- 2tbsp extra virgin olive oil
- 3 garlic cloves, cut in half lengthwise
- 6 fat thyme sprigs
- 200ml double cream
- 50g Parmigiano-Reggiano, grated
- pul biber flakes, to dust
Method
Preheat the oven to 190C/170C fan/ Gas 5. Combine half the thyme with all the garlic, then push an equal amount into the seeds of each butternut half. Spoon some of the oil over each half and season with freshly ground black pepper and a few sea salt flakes. Roast for around 1 hour, until the flesh is very soft when a skewer is inserted into the fattest part.
Scoop the seeds out and discard them and the thyme but retain the softened garlic halves. Crush the garlic with a little salt, roughly chop the rest of the thyme leaves and put in a pan with the cream. Reduce over a medium heat until slightly thickened and add 20g of the grated cheese.
Divide the mixture between the holes in the butternut halves. Scatter with more thyme and roast again for 10 minutes.
Remove from the oven and scatter the remaining Parmigiano- Reggiano over the butternut halves and dust with pul biber flakes.
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