Prep
10m
Cook
40m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Chop off about a quarter of the squash and slice into chunks - no need to take the skin off. Coat in a little olive oil, salt and pepper, then add to a baking tray, then bake in the oven on 180c for approx 40- 50 minutes until roasted nicely.
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For
4
M
I
For the risotto
1
Medium butternut squash or pumpkin
2
Medium onions, chopped finely
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Prep
10m
Cook
40m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Chop off about a quarter of the squash and slice into chunks - no need to take the skin off. Coat in a little olive oil, salt and pepper, then add to a baking tray, then bake in the oven on 180c for approx 40- 50 minutes until roasted nicely.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
For the risotto
1
Medium butternut squash or pumpkin
2
Medium onions, chopped finely
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
