Creamy Butternut Squash (Jamie Oliver) Recipe

Ingredients

1 med. butternut squash, peeled and de-seeded, sliced into bite size
a heaped teaspoon coriander seeds, smashed
1-2 dried red chillies, crumbled
6 sprigs of thyme, leaves picked
sea salt and black pepper
olive oil
250 ml single cream
1/2 a nutmeg or a pinch if powdered form
1 wineglass white
2 handfuls freshly grated parmesan cheese

Preparation

Step 1

Preheat the oven to 200C. In a bowl (fit to stand the oven heat) toss the pumpkin in and the coriander seeds(powder) chillies, salt and pepper and a good glug of olive oil to coat everything. Mix thoroughly . Cut a greaseproof paper, dampen it under the tap , scrunch it up and drape it over the squash…neatly tucking it on all side. Place the mixture in the oven and let cook for about 30 minutes. While waiting, mix the wine, nutmeg, cream parmesan and a bit of salt/pepper again and then place the pumpkin back in the oven for about 10 minutes until golden, bubbling and it’s ready to serve!

Serves 4