Roasted wedges of butternut squash with curried butter and chives

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the oven to 200C/400F/Gas 6.
For the roasted butternut squash, drizzle the butternut squash wedges with olive oil. Heat a griddle pan and chargrill the squash for 4-5 minutes, turning occasionally. Place the squash pieces onto a baking sheet, then transfer to the oven and roast for 6-8 minutes.
Meanwhile, for the curried butter, place the curry powder, butter, lemon juice and cream into a small saucepan and heat gently, stirring frequently, until the butter has melted and the sauce is well combined.
Drizzle the curried butter mixture over the baked butternut squash wedges, then return to the oven and bake for another five minutes, or until tender and lightly browned.
To serve, place the butternut squash wedges onto serving plates and sprinkle with the chives.

1 butternut squash, cut into wedges, skin left on

1 tbsp chopped fresh chives, to serve

Â½ lemon, juice only

1 tsp curry powder

2 tbsp olive oil

30g/1oz butter

2 tbsp double cream

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