- 1 kg butternut squash, deseeded, thickly sliced into half moons
- 1 tbsp olive oil
- 14 g fresh flat-leaf parsley, chopped
- 1 garlic clove, finely chopped
- 2 tbsp extra virgin olive oil
Preheat the oven to 200°C, fan 180°C, gas 6. Put the butternut squash slices in a roasting tray and drizzle over the olive oil. Toss to coat and season with freshly ground black pepper. Roast for 30-40 minutes, until golden and tender.
Meanwhile, make the dressing: in a small bowl, mix together the chopped parsley, garlic and extra virgin olive oil. Set aside.
Transfer the roasted butternut squash to a serving platter. Spoon over the dressing and serve.