Garlic & Rosemary Roasted Butternut Squash

Add the crushed garlic and the olive oil to a small bowl. Mix well and set to one side.

Cut the squash in half lengthways and remove the seeds with a spoon.

Using a small sharp knife, carefully score the squash in diagonal lines, placed approximately an inch apart. Be careful not to cut through the squash skin. Once you have completed diagonal lines along the entire length, score the squash again on the opposite diagonal, so that you have a pattern of criss-cross lines across the entire squash.

Using a tea spoon, divide the garlic oil between the two squash halves, and rubbing gently over the whole scored surface.

Sprinkle the squash halves with rosemary, freshly ground black pepper and salt.

Bake in the oven at 175°C for 60 minutes, or until the squash is soft and tender.