Roast Butternut Squash with Lemon and Mustard

• butternut squash↗2

  2

• lemons, juice and zest↗2

  2

• coarse grain mustard↗3

  3 tablespoons

• butter↗85

  85 g

• flat leaf parsley↗10

  10 g

• clove garlic↗1

  1

• sprigs fresh thyme↗2

  2

• double cream↗75

  75 ml

• olive oil↗
• salt↗
• fresh ground black pepper↗

Step-by-step instructions

1. 1

   Firstly preheat the oven to 180°C/350°F.

2. 2

   Peel the garlic, lemon and the squash with a peeler and cut the squash in half and remove the seeds.

3. 3

   Then chop up the fresh squash into about 1 inch dice and place onto an oven tray with the garlic.

4. 4

   Drizzle with olive oil and add about 285g (10oz) of the butter, the fresh thyme, lemon and season well.

5. 5

   Place in the oven for about 30 minutes.

6. 6

   Remove from the oven and place in a blender, together with the mustard, parsley, cream and half the remaining butter.

7. 7

   Season well with salt and pepper and blend for about 1 minute.

8. 8

   Remove from the blender, adjust seasoning.

9. 9

   and place in a serving bowl, top with the parsley and remaining butter.