Roasted butternut squash

Ingredients for 2 servings:

• ½ kg pumpkin flesh (butternut)
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper, freshly ground
• 1 clove(s) garlic clove(s), finely chopped
• 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C (400°F). Peel the pumpkin and cut into cubes. Mix in a bowl with 1 tablespoon of olive oil, salt, and pepper, place on a greased baking sheet, and bake in the oven for about 30 minutes. This depends on the size of the pieces. Turn the pumpkin over halfway through. Finally, heat the garlic in the remaining olive oil in a pan until it begins to smell fragrant but is not browned. Mix the roasted pumpkin, the oil with the garlic, and the chopped parsley. Season with salt and pepper to taste, if desired, and serve immediately. The roasting gives the pumpkin a slightly sweet flavor. Tip: If you like, you can also drizzle some honey over the pumpkin during the last 15 minutes. It’s also delicious to replace half of the pumpkin with sweet potatoes.