Winter Squash With Watercress

This festive side dish is finished with a nutty brown butter for a rich and full flavour.

Prep time: 30 minutes Cooking time: 40 minutes Serves: 6-8 as a side

Ingredients

• 4 tbsp unsalted butter

• 2kg mixed squash, scrubbed

• 24 watercress leaves picked from stalks

• Salt and pepper

• 50ml extra virgin olive oil

Method

Preheat the oven to 180°C. Place the butter in a small saucepan and cook over a medium heat until it has browned and has a nutty aroma. Be careful not to overdo it or the butter will burn.

Cut in half and deseed the squash, then cut into slices 2cm thick.

On a baking tray, drizzle the squash with the brown butter, season with plenty of salt and pepper, and toss to coat thoroughly. Roast for about 25 minutes, turning half way through. The squash should be tender and golden around the edges.

Heat the olive oil in a small saucepan. Fry the watercress leaves in two separate batches until crisp and remove using a slatted spoon. Place on kitchen towel to drain.

To serve, pile the squash on a serving dish and scatter with the watercress crisps.