Submitted - Ben
2 cloves of garlic
½ teaspoon of dried oregano
2 tablespoons of olive oil
2 tablespoons of crème fraîche or sour cream or yoghurt
Juice of ½ a lemon
MethodHeat the oven to 200°c.
Cut the squash in half, spoon out the seeds and put the squash into a roasting tin. Then put the whole, un-peeled cloves of garlic into the cavity in each squash, drizzle over the oil, sprinkle over the oregano and season it with salt and pepper.
Put the roasting tin into the oven and roast the squash for 30 minutes.
Take the squash out of the oven and allow it to rest for about 10 minutes, until it is cool enough to handle.
Spoon the flesh out of the squash and discard the skins, then squeeze the garlic out of its skin.
Place both the squash and garlic into a bowl and, using a folk, mash the two together. Add the crème fraîche, sour cream or yoghurt and the lemon juice, mix it all together and check the seasoning.
CommentsPreparation Time: 15 minutes
Cooking Time: 30 minutes