roast butternut squash with sesame seedsrating:
Another one from the Asda February 2006 magazine. It suggests this would be a good accompaniment for roast chicken.
1 large butternut squash
1 TBS sunflower oil
3 TBS clear honey
1 TBS orange juice
2 tsp course grain mustard
2 TBS sesame seeds
Preheat the oven to 200C/gas mark 6
Peel and deseed the squash and cut it into pieces, approx 4cm. Put in pan of boiling water, return to the boil and simmer for 4 minutes until just tender on the outside but still firm inside. Drain and pat dry.
Put the oil in a roasting tin and heat in oven for 5 minutes. Put the squash in the oil, carefully tossing to coat all sides.
Roast for 35 minutes until tender and just brown.
Drain off any excess oil. Mix together the honey, orange juice, mustard and sesame seeds and drizzle this over the squash.
Return to the oven and cook for a further 5 minutes.
Per serve: 236 kcals; 14g carbs; 15g fat; 2g saturated fat.