1 butternut squash
Cut the squash in half and place skin side up on a baking tray. Cook in a hot oven at 180 degrees until the flesh is soft and the skins have browned and blackened in places, (roughly 30-40 minutes). Chop into chunks, skins and all, and mash slightly with a fork. Stir in a little butter, some freshly chopped parsley and sprinkle generously with salt and ground black pepper.
Last night I served it with a Moroccan chicken & almond bastilla that I bought from the deli attached to Flavours Dining on my way home.
Alternatively, crumble over some feta, sprinkle with freshly roasted pine nuts and serve with a green salad as a deliciously light evening meal.