Emma's recipe of the week: easy roast squash
A throw-together marvel from our food savvy cookery writer Emma Marsden
'Roast squash is simple to make - my recipe gives it a Moroccan twist,' says Emma, who was cookery editor for Good Housekeeping for years and who allaboutyou.com is now lucky to have writing Recipes of the Week. Created especially to improve your cooking repertoire, this week's recipe will get you steaming cauliflower...
Easy squash recipe
Quarter a small butternut squash. Scoop out and discard the seeds. Brush with olive oil and roast for 40 minutes in a hot oven. Mix together roughly crushed, toasted cumin seeds with thyme leaves, lemon zest and a little oil. Brush over the squash and continue to roast for 10 minutes more until tender. Stir a spoonful of harissa (we like Olives Et Al Chilli Harissa) into natural yogurt and serve with the squash.
Last week's Recipe of the Week.
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