ROAST SQUASH AND PUMPKIN
1 butternut squash
1 medium pumpkin
110 g butter
15 g fresh thyme
15 g fresh rosemary
Salt and freshly ground black pepper
1
Peel then cut the squash and pumpkin into large chunks and remove the seeds; place in a roasting tin and cook as you would roast potatoes, adding the butter, thyme, rosemary and seasoning.
