Courgette and Squash

Roast squash and chestnuts
1. 

To cook fresh chestnuts, cut a small cross in the skin, roast in a 180C oven for 30 mins, then peel.

1 butternut squash, about 1kg, peeled, seeded and cut into chunks
thyme, 3 sprigs
olive oil
250g whole cooked chestnuts
1 tsp golden caster sugar
4 tbsp white wine vinegar
1 small bunch flat leaf parsley, finely chopped
2 shallots, finely chopped
2 cloves garlic, finely chopped

Heat the oven 160C. Toss the squash and thyme with 2 tbsp olive oil and season. Tip into a roasting tin and cook for 30 minutes or until soft and golden. Add the cooked chestnuts and cook for another 15 minutes.

Dissolve the vinegar with the sugar in a small pan. When ready to serve tip the sweet and sour liquid over the squash and chestnuts and sprinkle over the chopped parsley, shallots and garlic to finish.

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