Every cook needs a roast butternut recipe that earns its place on the table, and this is mine! It’s the one I turn to for an ordinary Tuesday supper, a special occasion and everything in between. The secret is a little mix of seasonings that makes the sweet, golden butternut ridiculously moreish. And because we roast it at a high heat, you get those lovely caramelised edges and soft centres in just 30 minutes.












