- 1 butternut squash
- olive oil
- salt and pepper, to taste
- 1/2 tsp dried thyme
1. Preheat oven to 400F.
2. Peel butternut squash; cut lengthwise; remove seeds. Using a mandolin (or very precise cutting skills) slice the squash to create half-moons.
3. Lightly oil the bottom of a cake tin with olive oil. Start arranging the slices of butternut squash with the curved edge facing upwards, starting from the outside of the cake tin and working your way around (tip: choose to go clockwise or anticlockwise and stick with it!). They’ll fall over at first, but as you get closer to the center they will start to hold their place. Continue to until you have reached the center, creating a flower formation.
4. Drizzle with olive oil; season with salt, pepper, and thyme. Bake in the oven for 30-40 minutes, or until tops of the butternut squash have started to brown a little. Serve.
serves | 5