Butternut squash ratatuille: Cut up the veg shown as shown... good glug of olive oil, couple tablespoons, thyme, pepper and pinch salt.. and add more toms or some passata/homemade tom sauce for a wetter ratatuille if you want.. I do mine quite dry.. put about 4 skin-on garlic cloves (or a whole bulb if you are doing a biggun) in the corner (so you can find them) and roast at about 170-180 for 25 mins.. take out of oven and find the roasted garlic.. squeeze it out of the skin, and mix the pulp with a spoon of the juice.. toss that thru the veg.. back in oven for another 20 mins. Add a good sprinkle cheese for last bake.. owt you have.. but a mild cheddar is nice.. while the ovens on, roast the other half of the squash (drizzle oil, pinch season) I know it sounds like a dick-on to roast the garlic, but I think its worth it.. takes on a sweet flavour.. I suppose you could add some devils food.. :/ If you are determined to ruin a perfectly good meal.. but as far as Im concerned, theres only one place for celery, and thats on the shelf in tesco. Use as a side to any meat or just dunk bread X Gail
Posted on: Mon, 17 Nov 2014 00:07:40 +0000
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