To the pumpkin-lovers, pumpkin-agnostic and pumpkin-skeptics out there: a roast is probably one of the simplest and nicest things you can do with a pumpkin, or a butternut squash in this particular case.
In the pictures, half a steamed (specs in previous recipe) butternut squash and a zucchino, both cut in fairly big pieces/slices and mixed together with:
two finely chopped garlic cloves, some fresh red chili (approx a cm), half a teaspoon of sweet paprika, rock salt, a tablespoon of olive oil and three tablespoons of water.
The lot was baked in a pre-heated oven at 180/200 degrees for about half an hour, until tender and golden.
Tip 1: combine the dish with some rocket salad – a perfect contrast to the sweetness of the pumpkin that tends to caramelise when oven-baked.
Tip 2: towards the end of the roasting time, top the vegetables with some almond slivers and pine nuts.
Tip 3: garnish the hot vegetables with coarse flakes of good-quality parmesan.