- 1 large butternut squash
- 2 tbsp olive oil
- 2 clove garlic, minced
- 1 red onion (optional)
- Fresh parsley or coriander, chopped
Preheat oven to 190 C / Gas mark 5. Grease a 23x33cm (9×13 in) baking dish.
Peel the squash, slice in half lengthwise and remove seeds. Cut into 1cm (1/2 in) thick slices. If using, peel and quarter the onion.
Place in baking dish, and toss with olive oil, garlic and parsley. Bake in preheated oven for 30 minutes, or until tender.
To make a meal out of this dish, top with pinenuts and crumbled feta during the last 5 minutes of baking, and serve with a green salad of rocket, spinach and watercress.