![Roasted New Potatoes and Butternut Squash](/on/demandware.static/-/Sites-LCAU-Library/default/dwb41a1adc/images/recipe/HD_PNG_LC_20200427_GB_RC_CI_r0000000000160_ENG.png)
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Rectangular Roaster
Price reduced from
$380.00
to
$266.00
Ingredients
Method
Ingredients
- 1 butternut squash
- 500g new potatoes cut in half, washed but not peeled
- 4 sprigs rosemary
- 3 sprigs sage
- 100g butter
- Squash seeds, toasted
- Rapeseed oil
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Method
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1Pre-heat the oven to 185°C / 160°C Fan / Gas Mark 4.
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2Peel the squash and cut into 6 wedges. Remove the seeds then toast them on a non-stick baking tray, in a moderate oven, until golden brown. Use for the garnish.
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3Warm the butter in a saucepan until it turns light brown and smells nutty, add the sage leaves and cook gently, until crispy. Reserve to use later.
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4Put the squash and potatoes into the roaster and spread evenly across the surface. Drizzle with the rapeseed oil, add the rosemary and a generous seasoning of black pepper and sea salt.
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5Roast in a pre-heated oven at 185°C / 160°C Fan / Gas Mark 4 for approximately 45 minutes until soft.
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6Garnish with the crispy sage leaves and toasted seeds and serve straight from the roaster.
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7Cook's Notes
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8Any root vegetable can be used in place of the squash including carrots with thyme and star anise or even swede with oregano and caraway seeds.