The article presents a recipe that showcases a delicious dish featuring roasted butternut or crown prince squash, complemented by apples and black pudding. It offers alternatives like herby pork sausages or firm mushrooms to cater to vegetarian preferences. Specific cooking instructions emphasize the importance of proper preparation, such as not opening the oven door too soon for optimal rising of the batter. The combination of flavors from the seasonings and herbs makes this a versatile and hearty dish, suitable for a cozy meal for two.
I love this combination, but feel free to switch up the black pudding for some nice herby pork sausages, or a decent handful of firm chestnut mushrooms, if you'd like to keep it all about the veg.
Scatter the squash out over a roasting tin about 30cm x 25cm. Trickle over the olive oil, sprinkle over the fennel seeds and chilli flakes, and season with salt and pepper.
Once you've added the batter, don't be tempted to open the oven door for at least 20 minutes, as this will help things rise as they should.
Roast the squash for 25-35 minutes, or until it has taken on a little colour and is pretty much tender.
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