About my all time favorite dishes to cook at Christmas time is roasted marrow or squash. It’s a fantastic compliment to the main meal and it’s so easy to prepare. The first thing you want to do is, just trim those edges off, your marrow and then I run my knife straight down through the center of the marrow. Then laying flat on the chopping board, if you feel profession with your knife, you can just run into right side you could of course use a peeler, which might take you bit longer but perhaps safer.
And just trim away, any of that excess skin there making sure not to loose to much of that lovely flesh, but the two distinct types of marrow or squash.
This is summer squash, which is little bit softer, its basically harvested little bit earlier. And the winter squash, which we are using at the moment; which is slightly harder and absolutely ideal for roasting.
The next thing what you do is, scrap at those seeds, the seeds especially and things like pumpkin, can be squeezed and oil can be taken out of them, we all commonly use pumpkin oil etcetera, or you can roast them, and then lovely just as they are.
What I love by this dish is just the simplicity of it, and the fact that because it’s a side dish, what you can do with it is, you can actually get it ready in advance. You are just going to dice your pumpkin up, your squash your marrow, and puffed into the tray, and roasted for basically about 25 minutes, and the beauty is because its already cooked in advance all you have to do, when you are assembling your different parts of your Christmas lunch, in just puff it back in to the oven for couple of minutes and heated back up and it will be absolutely delicious.
So little bit of oil, quick generous with the season, shake it around, and make sure the evenly distributed, and then we are going to puffed into the oven at a 180 degrees centigrade, 360 degrees Fahrenheit, for about 25 minutes and it should end up in absolutely delicious.
It’s going to make a really tasty treat for you this Christmas, its roasted marrow.
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