Lovely, lovely garlic; in my opinion you can never have enough. It protects against bacterial, fungal and viral infections and strengthens the heart and blood vessels. Luckily, in this household we are all big fans of the pungent bulb, but I realise this might not be the case for everyone so feel free to adapt this recipe to your own tastes. It doesn’t sound like much from the simple ingredients list but it is really very nice. And garlicky.
I served this with grilled wild garlic tofu, which had been pressed and marinated with some terayaki sauce I found knocking around the back of the cupboard and a simple salad with rocket, tomatoes and capers.
- 1/2 Butternut Squash chopped, seeds removed (I don’t peel my veg. Life’s too short)
- 2 Tbsp dried parsley
- 2-5 cloves of garlic. (I used 5 and went for slightly mouth burning levels)
- 1/2 Tsp ground sage (I didn’t have any so used Tarragon, it was fine)
- 1/4 Tsp ground nutmeg
- 1/4 cup / 62ml vegetable stock
- 2 Tbsp olive oil
- Salt and pepper to taste
- Preheat the oven to 350F (175C) and lightly oil a shallow casserole dish
- In a large bowl combine the squash, parsley and garlic. Sprinkle with the flour, sage, nutmeg, salt (if using extra, depending on how salty your stock is) and pepper. Toss well to combine.
- Add the vegetable stock and 1 Tbsp of the oil and stir well to combine.
- Transfer to the prepared baking dish and drizzle with the remaining oil.
- Bake for 50 -60 minutes, stirring halfway through the cooking time, or until the top is nicely browned and the squash is meltingly tender. Serve hot.
I will be back tomorrow with a recipe to use up the other half of that squash…