ButterButternut SquashOrangeSides & SaladsThymeVegetarian

Orange and Thyme Roasted Butternut Squash

Prep Time: 15 mins
Cooking Time: 40 mins
6 people

Used in this recipe

Ingredients

2 tbsp Filippo Berio 100% Italian Organic Extra Virgin Olive Oil
2 butternut squash, halved and seeded
2 tbsp honey
1 tbsp chopped fresh thyme
1 tsp finely grated orange zest
1 tbsp orange juice
4 cloves garlic, minced
1 shallot, finely chopped
1 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp hot pepper flakes
125g goats cheese (omit to make vegetarian)
30g pomegranate seeds
2 tbsp snipped fresh chives
1 tsp ground sumac

Method

Preheat oven to 220°C. Line two baking sheets with parchment paper.
Cut each squash half into 1/2-inch thick slices to resemble half-moons. In large bowl, whisk together oil, honey, thyme, orange zest, orange juice, garlic, shallot, salt, pepper and hot pepper flakes; add squash and toss gently to coat. Arrange in single layer on prepared baking sheets.
Bake, turning halfway through, for 40 to 45 minutes or until tender and golden brown. Transfer to serving platter, overlapping slices slightly. Top with goat cheese, pomegranate seeds, chives and sumac. Serve warm or at room temperature.

Organic Extra Virgin Olive Oil

From £8.99

Filippo Berio Organic has all the characteristics of our traditional Extra Virgin Olive Oil, certified to strict ICEA organic standards. With a rich, fruity flavour, it is perfect for dipping or marinating.