An often overlooked vegetable, good marrow recipes are hard to come by. Well, don your apron and get cooking – this seriously tasty, very easy roast marrow recipe is definitely one to try.
Items you’ll need for this recipe
- Roasting trays – get yourself some quality roasting trays. Remember to arrange the marrow cubes in a single layer, to make sure every part of the marrow caramelises. Use more than one tray if necessary.
- Ice cream scoop – you’ll need this to scoop out the centre of the marrow before you roast it.
- Knife – you’ll need a sharp kitchen knife to cube the marrow.
- Olive oil – good quality oil will add depth of flavour to your roasted marrow dish.
- Garlic – if you can’t get hold of garlic cloves, these garlic flakes are a great alternative.
- Caster sugar – an optional extra, a tablespoon of caster sugar goes well when added to roasted marrow recipes.
- Chilli flakes – if you like a little bit of heat, try a sprinkle of chilli flakes on top.
Roast marrow recipe
Marrows are similar to a butternut squash and a courgette, with creamy flesh and a mild flavour. A versatile vegetable that’s also really good for you, they work great with many different ingredients. Although it has little flavour of its own, it soaks up other flavours.
This is what makes roasting a great way to cook this underrated vegetable.
Don’t confuse marrows with marrow bone. Marrow bones and marrow in bones have nothing to do with this neglected vegetable!
Can you eat marrow skin?
The skin is stripy, thick and edible. There’s no need to peel, as they’ll soften when roasted – just top and tail the marrow before cutting into cubes.
If you want to peel the skin though, it’s easy enough to do so with a good peeler.
What is the difference between a courgette and a marrow?
Courgettes and marrows are actually the same thing. Marrows are just courgettes that are left on the plant for longer.
Often, when courgettes are picked, many will be missed. This leads to a glut of marrows, as the courgettes grow oversized.
If the core of the courgette has hollowed out and there are seeds, it’s become a marrow.
If you end up with a lot marrows, you’ll need a bit of inspiration. That’s where handy recipes for marrow come in. Just like this one.
Other courgette and marrow recipes
If you’re looking for some further inspiration, here are some more great recipes for this underrated ingredient and its smaller version the courgette, also known as zucchini in the USA.
- Marrow soup – a soothing soup with a pleasant curry kick, this recipe is a great way to use up those marrows.
- Courgette pickle – hassle free and supremely tasty, once you’ve made your own pickle you’ll never buy the ready made stuff again.
- Courgette involtini with prosciutto di San Daniele & grana padano cheese – an elegant Italian starter that will blow your dinner party guests away.
- Grilled courgette salad with feta and pomegranate – a fresh, healthy, easy to make salad that tastes like a dream.
More Side Dish Inspiration
- Rosemary potatoes – a great addition to any western meal.
- Tobacco onions – add a spicy crunch to your dinner!
- Parmentier potatoes – this side dish will complement this marrow recipe beautifully.
Roast Marrow is an easy way to use up marrows that have been overlooked in vegetable patches. Tweak it to your taste – sweet, salty and spicy.
- 1 marrow, washed and cubed
- 30ml (2 tbsp) olive oil
- 4 garlic cloves, peeled and crushed
- 15ml (1 tbsp) caster sugar [optional]
- 2.5ml (½ tsp) salt
- Preheat the oven to 190°C / fan 170°C / 375°F / gas mark 5.
- Place the cubes of marrow in a large roasting dish. For best results, arrange them in a single layer to increase the caramelisation to take place from all angles. Use two or more roasting dishes, if need be.
- Mix the oil, garlic, sugar and salt in a small bowl.
- Sprinkle the mixture over the marrow and mix the marrow by hand until all marrow surfaces are covered.
- Place the roasting tin/s in the oven for 45 minutes, giving the vegetable a toss and a turn every 15 minutes or so. Since marrow is quite watery, you have the option to spoon out any excess water or cook it for longer in order for the liquid to cook off.
- As soon as the marrow is cooked and lightly browned, you can remove it from the oven. If not, bake for another 15 minutes or so.
- Serve immediately as part of a main meal. Enjoy!
- One marrow weighs around 1.5kg (3lbs) on average. You can easily halve or double on this recipe.
- Just make sure you have a roasting tin that is big enough!
- For best results, halve the marrow and scoop out the seeds. You can fry them in a bit of butter with garlic and serve as a side dish. Delicious!
- The use of sugar is entirely optional.
- If you like spicy food, add 5ml (1 tsp) of dried chilli flakes to the olive oil mixture.
- Category: Side Dish
- Method: Roast
- Cuisine: British
Keywords: roast marrow, marrow recipe, vegan marrow recipe, roasted marrow, vegan side dish, healthy summer recipe