Gareth Mullins’ roasted butternut squash with tomato, red pepper, olives and potato
Ingredients
Serves 4
2 butternut squash, peeled deseeded and chopped into chunks (600g of prepped squash)
200g cherry tomatoes
2 shallots finely sliced – 50g
200g of cooked and sliced new potatoes
150g peeled red peppers chopped
100g pitted olives
25mls extra virgin olive oil
1 table spoon chopped basil
Salt and pepper to taste
Method
Place heavy based frying pan on a high heat, season the chopped butternut with salt and pepper, add some vegetable oil to the pan, carefully place the butternut squash into the pan and pan fry for 3 mins until golden and coloured. Set to one side
Use the same pan to make the sauce
– add a couple of table spoons of olive oil to pan, sauté the shallots for 2 minutes with no colour, add the chopped cherry tomatoes, sauté until the tomatoes start to break down, and season with salt and pepper, add the potatoes, olives, basil
Transfer the sauce to an ovenproof casserole dish and place the seared butternut squash on top of the sauce
Now place into a preheated oven and Cook 180 degree for 30 minutes until the butternut squash if tender and roasted
Placed in the centre of the table to serve family style