Roast butternut squash with sesame seeds

This makes a perfect accompaniment to roast chicken

Roast butternut squash with sesame seeds
serves 4

1 large butternut squash
3 tbsp sunflower oil
3 tbsp clear honey
1 tbsp orange juice
2 tsp coarse grain mustard
2 tbsp sesame seeds

Peel and cut the squash into 4cm pieces and discard the seeds. Put in a pan of boiling water and simmer for 4 minutes until just tender on the outside but still quite firm inside. Drain and pat dry. Put the sunflower oil in a roasting tin and heat in the oven for 5 minutes (200c/gas 6). Add the squash to the oil and stir to coat. Roast for 35 minutes until tender.

Drain off excess oil. Mix together the honey, orange juice, mustard and sesame seeds and drizzle over the squash. Cook for a further 5 minutes.

More butternut squash recipes:
Butternut squash risotto
Roasted butternut squash soup