Roasted Butternut with Oregano & Paprika Herbs

We get Butternut round the year and so I buy it regularly. There are so many ways you can cook it…pasta, muffins, soups, pies etc. I like to roast it with herbs and olive oil. No matter what herb you use, it comes out tasty. The firmness and nutty - sweet taste of it makes it perfect vegetable for roasting.

Making roasted butternut squash with herbs, olive oil and paprika is pretty simple and quick. It’s one of those dishes that manage to taste both good and visually appealing at the same time.

I leave the skin on and cook it that way. The skin becomes tender once roasted. This makes it even healthier. So all you need is to cut the squash with a good sharp knife into small cubes, add seasoning, give a rest and roast it.

You can eat it as finger food while watching movie or can have it with some risotto….or with plain yogurt like hubby prefers.

Ingredients

Butternut medium sized (1 kg)
Dried oregano 1 teaspoon
Finely chopped garlic 1 teaspoon
Paprika/ red chilli flakes 2 teaspoons
Olive oil 1 tablespoon
Salt


Method

Cut butternut into half with a large sharp knife. Scoop out the seeds using a spoon. You can even roast the seeds.

Cut the squash into 2.5 thick cubes. Put them into a bowl. Add oregano, garlic, paprika, salt into the bowl.

Once you've done this, drizzle 1 tablespoon of olive oil on top and give a good toss. Let it rest for 5 minutes.

Arrange the squash cubes on a baking tray. Roast them in the preheated oven at 200°C for about 15 minutes, or until skin becomes caramelized and chewy.