roast red kuri squash w garlic & onions
slow roast red kuri squash w/ garlic, onions rosemary & thyme
IngredientsMakes: 1650g (8)
1430g | (1) | red kuri squash | |
306g | onions | ||
280g | red onions | ||
100g | garlic | ||
6g | rosemary | ||
5g | thyme | ||
50g | olive oil | ||
4g | salt flakes |
Method
For this recipe I used a 6cm deep baking tray 37x29cm - about as big as my oven will take! | ||
Break the garlic into cloves leaving the skin on so the flesh goes nice & silky. | ||
Peel the onions and cut each one into 6 pieces lengthways, pick the herbs & line the tray w/ them. | ||
I started with a 1687g red kuri squash. 1430g after deseeding. | ||
Cut the squash in half and scoop out the seeds. Then cut each half into four pieces. | ||
Place them on top of the garlic onions & herbs, season & lightly drizzle w/ oil. | ||
Cover w/ tin foil & bake 150C / 2h for perfect softness! | ||
Good for mash, pie topping, all sorts really. | ||
If serving as they are remove the foil 20m before the end to brown them off a bit.
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