Roast Squash, Beetroot & Thyme (Serves 8)
|
| Ingredients |
2 lb (1 kg) Squash
8 Beetroot 5 1/2 oz each (150g)
1 1/2 oz (35g) Butter
8 Sprigs of fresh Thyme.
| |
|
Method
Halve the squash and scoop out the seeds. Cut into slices.
Halve the beetroot and put in a roasting tin in a single layer. Dot with 1/3 of the butter and season. Put in oven at 190°C / 375°F / Gas mark 5 for 25 minutes.
Turn beetroot over, add the squash and season, dot with the remaining butter and thyme. Cook for a further 45 to 50 minutes, basting occasionally.
|
|
|
| contact us |
| use our online form to send us your enquiry, you can even order your box and we will call you to confirm delivery |
|
