Butternut rôti au four (recette facile et rapide)

Ingrédients

• 1 butternut squash (medium)
• 3 tbsp olive oil
• 2 cloves garlic
• A few sprigs of fresh thyme
• 1 handful chopped hazelnuts (or pecans or walnuts)
• 1 tsp smoked paprika
• Salt and pepper
• 1 whole head of garlic
• 2/3 cup sour cream or Greek yogurt (150 g)
• Zest of 1 lemon
• Salt and pepper

Préparation

1. 1

   Preheat oven to 350°F with convection (or 400°F standard).

2. 2

   Wash and peel the butternut squash. Cut it in half lengthwise and scoop out the seeds and fibers.

3. 3

   Place the halves, cut side down, on a baking sheet lined with parchment paper.

4. 4

   Wrap the whole garlic head (unpeeled) in aluminum foil, drizzle with a little olive oil, and place it on the same baking sheet.

5. 5

   Roast for 10–15 minutes, just to slightly soften the squash flesh without fully cooking it.

6. 6

   Meanwhile, mince the garlic cloves and strip the thyme leaves from the stems. In a small bowl, mix together the olive oil, minced garlic, thyme, smoked paprika, salt, and pepper.

7. 7

   Remove the squash from the oven and let cool slightly until you can handle it. Place two chopsticks or wooden spoons along each side of the squash and slice thin “fan” cuts across, without cutting all the way through (this is the Hasselback style).

8. 8

   Generously brush the surface and inside cuts of the squash with the seasoned oil mixture. Return to the oven for 15 minutes.

9. 9

   Sprinkle the chopped hazelnuts over the top and roast another 15–20 minutes, until the squash is tender and lightly golden.

10. 10

    Take out the roasted garlic head, squeeze the softened cloves into a small bowl, and mash them with the sour cream or Greek yogurt, lemon zest, salt, and pepper until smooth.

11. 11

    Serve the Hasselback butternut squash warm, with the roasted garlic dip on the side.