Roasted Squash and Rosemary Bread

This is a blessing of a recipe, simple, relatively painless yet very tasty! Good for eating with a hearty stew or some such when warm, or with dips or salad for lunch, or just on its own when you fancy a quick snack

Ingredients:
1 small butternut squash
300g plain flour (white or brown)
1 teaspoons baking powder
2 tablespoons olive oil
handfull of fresh rosemary (or other herbs, depending on individual taste)

To make:

first of all roast the whole squash, skin and all in the oven at 200oC for about 45mins, so the skin is so soft that you can pull it all off (obviously once it's cooled or you'll burn yourself). Then mash the squash up and leave to cool.



Weigh around 375g of the squash and mix in a bowl with the flour, baking powder, oil and herbs. Kneed it all together and make into a nice round loaf. Bake on a floured baking tray at 200oC for around 30-35 mins. Eat. Hmmmmm. I love this, in fact so much I made 2 this weekend, which is a tad excessive.

Any leftover mashed squash can be served as is as a side vegetable or mix with a few spices and tahini as a dip or spread.