Pic of Roasted spiced butternut squash

Roasted spiced butternut squash

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Vegetarian mains

Roasted spiced butternut squash

Side Serves 4 35 min
This spiced squash is very easy to throw together and is good warm and at room temperature. It can be a starter, perhaps paired with bacon; tossed in a salad for a light lunch; served with other roast vegetables as a vegetarian meal, or with roast meats or stews.


  • 1 butternut squash
  • olive oil
  • any or all of the following:
  • red chilli flakes
  • crushed or ground coriander seeds
  • ground fennel
  • ground cumin
  • nutmeg and cinnamon, used sparingly
  • salt and pepper


Prep time: 5 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 200°C/Gas 6
  • Step 2

    Cut the squash in half lengthways, remove the seeds, then peel and slice into portion sized wedges (it's nice to do this lengthways).
  • Step 3

    Smear all cut sides with olive oil, then add sea salt and black pepper and a scattering of the spices suggested, in any combination you like.
  • Step 4

    Bake in the oven for about 30 minutes, until the squash is tender and slightly caramelised.

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