Roast Butternut Squash With Lemon And Mustard

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 butternut squash
• 2 lemons, juice and zest
• 3 tablespoons coarse grain mustard
• 85 g butter
• 10 g flat leaf parsley
• 1 clove garlic
• 2 sprigs fresh thyme
• 75 ml double cream
• olive oil
• salt
• fresh ground black pepper

Recipe

• 1 firstly preheat the oven to 180°c/350°f.
• 2 peel the garlic, lemon and the squash with a peeler and cut the squash in half and remove the seeds.
• 3 then chop up the fresh squash into about 1 inch dice and place onto an oven tray with the garlic.
• 4 drizzle with olive oil and add about 285g (10oz) of the butter, the fresh thyme, lemon and season well.
• 5 place in the oven for about 30 minutes.
• 6 remove from the oven and place in a blender, together with the mustard, parsley, cream and half the remaining butter.
• 7 season well with salt and pepper and blend for about 1 minute.
• 8 remove from the blender, adjust seasoning.
• 9 and place in a serving bowl, top with the parsley and remaining butter.