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Roasted wedges of butternut squash with curried butter and chives

Roasted wedges of butternut squash with curried butter and chives comes together with Olive Oil, Curry Powder, and Double Cream. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   Heat a griddle pan and chargrill the squash for 4-5 minutes, turning occasionally.

2. 2

   Place the squash pieces onto a baking sheet, then transfer to the oven and roast for 6-8 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   To serve, place the butternut squash wedges onto serving plates and sprinkle with the chives.