We rounded off the pumpkin series on Friday with Pumpkin Cheesecake but I had to include this Roasted Butternut Squash with Thyme and Cider Vinegar recipe because it is so damn good. You could substitute the squash for pumpkin if you like.
My husband came up with this simple side dish over the weekend and it is easy to make. We had it with boiled ham, mashed potatoes and homemade parsley sauce but it would work well with many dishes – particularly roasts.
The more cider vinegar you use the less sweet the squash or pumpkin is so you can adjust it depending on your taste and what you are having it with.
- ½ butternut squash, cut into wedges
- 1 tbsp dried thyme
- 3 tbsp cider vinegar
- 2 tbsp olive oil
- Salt and pepper
- Pre-heat oven to 200C.
- Place the butternut squash wedges in a baking tray. Sprinkle with the thyme and add the vinegar. Drizzle over the oil and mix together so that the squash is coated completely.
- Season generously with salt and pepper. Roast for 30 minutes tossing occasionally.