#cookingoutloud. Here’s how I would write recipes if it’s documented as intuitively as I actually cook.
Cut 1/2 a butternut squash in quarters lengthwise, leaving the beauty of the seedy chamber intact. Place inside a baking sheet with a handful of cracked birds eye chilis and garlic cloves, then rub evenly with extra virgin olive oil, fine sea salt and fresh black pepper.
Let roast in a preheated 400F/200C oven, fan-on, until the edges of the squash are shriveled, caramelized, and the flesh is fork-tender. If you fancy more definition of brownness, a blow-torch is always ready.
Remove all the skins from the garlics and place inside a mortar along with about 3 roasted birds eye chilis, more if you dare, then add a couple anchovy fillets, pinch of pickled green peppercorns, and mash into a smooth paste before flooding it generously with extra virgin olive oil. Serve the sauce with the roasted butternut squash with soft boiled eggs and a few hand-torn mint leaves.