Cost: £1.30 ($1.70) per person (based on 4 servings)
1large butternut squash
Spicy Basil Oil
5sprigs basil leaves
5TbspEV olive oil
1Tbspbalsamic vinegarto be added after roasting
some basil leavestorn
2Tbsptoasted pine nuts
The Spicy Basil Oil
Using a pestle and mortar (or the back of a spoon), crush the garlic, chilli and basil leaves, along with the salt to aid the crushing.
Pour in the olive oil and stir thoroughly. Set aside.
Roasting the Butternut Squash
Preheat the oven to 220°C (425°F.
Halve the squash, leaving the skin on.
Slice the squash into wedges, about an inch (2.5cm) thick and place in a roasting pan.
Drizzle with 3 Tbsp of the spicy basil oil and coat the wedges thoroughly with the oil.
Roast in the oven for 35-40 minutes, by which time, your squash will be very soft with slight crispy edges. You could flip them over halfway, if you can be bothered to brown evenly, but be careful, they will be soft and may fall apart if handled roughly.
The "Octopus Look"
Add the balsamic vinegar to the spicy basil oil and stir to mix well.
Place the burrata in the middle of your serving plate and arrange the squash wedges all around.
Drizzle the oil all over the burrata and wedges, being generous on the cheese.
Finish with the torn basil leaves and pine nuts with lots of fresh bread.
The Rustic Look
Leave the wedges in the baking tin.
Tear up the burrata into pieces and scatter all over the wedges.
Drizzle the spicy oil all over your cheese and squash.
Finish with the basil leaves and pine nuts with lots of fresh bread.
The recipe serves 2 as a main, and 4, as a starter.