This is one of my favourite autumn butternut squash dishes. It’s so incredibly simple to put together. Just chuck all the ingredients on a baking tray, drizzle some olive oil over it and then bake for about 25 minutes et voilà, a super lovely warming autumn dinner. —Anne's Kitchen
dried chilli flakes
In This Recipe
Preheat the oven to 200° Celsius.
Peel the butternut squash, scoop out the pips and cut into slices. Arrange in a roasting tin.
Leave the skin on the garlic cloves, and crush each clove lightly so that the juices will ooze out during the baking. Scatter over the butternut squash.
Sprinkle the chili flakes and cinnamon over the squash, season generously with salt, then pour a few glugs of olive oil over the squash.
Crumble the feta and sprinkle over the squash, then put the rosemary sprigs on top.
Bake in the oven for 25 minutes or until the squash is soft.
Mix the crème fraîche and the harissa paste and serve with the squash.